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Buttermilk Pop
From The household (of the Detroit free press), 1886
Serves 2
A nutritious and traditional dish.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
352Calories
19 gProtein
27 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein19 g
Carbohydrates27 g
Fiber0 g
Sugars24 g
Total Fat19 g
Saturated Fat10 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol147 mg
Sodium547 mg
Potassium698 mg
Calcium575 mg
Iron0.8 mg
Magnesium53 mg
Phosphorus468 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.8 mcg
Vitamin C0 mg
Vitamin A269 mcg
Vitamin E0.6 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B122.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.7 mg
Folate42 mcg
Choline145 mg
Caffeine0 mg
Water448 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 347. The excerpt below is the record exactly as published.
BUTTERMILK POP. Boil one quart of fresh buttermilk ; beat one egg, a pinch of salt and a heaping tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.