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Buttermilk Pop
From Temperance cook book, 1887
Serves 2
Good for nervous dyspepsia.
Presented as published in 1887. 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
332Calories
17 gProtein
30 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories332 kcal
Protein17 g
Carbohydrates30 g
Fiber0 g
Sugars24 g
Total Fat16 g
Saturated Fat9.3 g
Monounsaturated Fat4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol54 mg
Sodium513 mg
Potassium672 mg
Calcium565 mg
Iron0.6 mg
Magnesium51 mg
Phosphorus425 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.4 mcg
Vitamin C0 mg
Vitamin A230 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B122.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1 mg
Folate37 mcg
Choline72 mg
Caffeine0 mg
Water431 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 143. The excerpt below is the record exactly as published.
BUTTERMILK POP. Put one quart of buttermilk in the milk boiler; when nearly boiling, add two tablespoonfuls flour, which have been rubbed with one teaspoonful of milk
Cook this with the app: pantry check, scaling, and the assistant.