Buttermilk Soup (2)
From Most for your money cookbook, 1938
Buckwheat meal or sago can also be used to thicken this soup.
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
814Calories
34 gProtein
112 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories814 kcal
Protein34 g
Carbohydrates112 g
Fiber5.3 g
Sugars35 g
Total Fat27 g
Saturated Fat13 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat2.4 g
Cholesterol118 mg
Sodium1034 mg
Potassium1136 mg
Calcium833 mg
Iron6 mg
Magnesium99 mg
Phosphorus679 mg
Zinc3.5 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D8.3 mcg
Vitamin C53 mg
Vitamin A351 mcg
Vitamin E0.8 mg
Vitamin K2.7 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.6 mg
Niacin (B3)7.7 mg
Folate197 mcg
Choline178 mg
Caffeine0 mg
Water662 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.
BUTTERMILK SOUP (2) 1}4 PINTS BUTTERMILK I SLICE LEMON ^ PINT SWEET MILK SALT }4 CUP FLOUR SUGAR )4 TEASPOON CINNAMON 2 EGG YOLKS, BEATEN ^2 TEASPOON ANISEED ZWEIBACH, OR CROUTONS
Cook this with the app: pantry check, scaling, and the assistant.