Buttermilk Soup (1)
From Most for your money cookbook, 1938
Buttermilk should sell for less than half the price of fresh milk.
Presented as published in 1938. 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
1031Calories
35 gProtein
163 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories1031 kcal
Protein35 g
Carbohydrates163 g
Fiber17 g
Sugars77 g
Total Fat33 g
Saturated Fat19 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat2.2 g
Cholesterol107 mg
Sodium1056 mg
Potassium2259 mg
Calcium1283 mg
Iron3.6 mg
Magnesium142 mg
Phosphorus913 mg
Zinc4.1 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D13 mcg
Vitamin C134 mg
Vitamin A461 mcg
Vitamin E0.9 mg
Vitamin K2.9 mcg
Vitamin B60.7 mg
Vitamin B124.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.9 mg
Niacin (B3)2.3 mg
Folate65 mcg
Choline151 mg
Caffeine0 mg
Water954 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 10. The excerpt below is the record exactly as published.
QUART BUTTERMILK SALT ^ CUP SEEDED RAISINS GRATING OF NUTMEG ^ TABLESPOONS SUGAR LEMON PEEL % CUP WASHED RICE Bring buttermilk with raisins and seasonings to the boiling point; scatter in the rice, cover closely and boil slowly until rice is soft. Taste, adding more seasonings if necessary. Buttermilk should sell for less than half the price of fresh milk. Although in some places milk trusts hold up the price of buttermilk, independent dealers sell it for as little as 4^ a quart, which makes the above soup one of the cheapest and most nutritious we know, besides being a novel change from the usual run of soups. SUBSTANTIAL SOUPS 2^ BUTTERMILK SOUP (2)
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Cook this with the app: pantry check, scaling, and the assistant.