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Buttermilk Yeast
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
689Calories
16 gProtein
124 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories689 kcal
Protein16 g
Carbohydrates124 g
Fiber0 g
Sugars124 g
Total Fat16 g
Saturated Fat9.3 g
Monounsaturated Fat4 g
Polyunsaturated Fat1 g
Cholesterol54 mg
Sodium14512 mg
Potassium663 mg
Calcium570 mg
Iron0.3 mg
Magnesium49 mg
Phosphorus414 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A229 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline71 mg
Caffeine0 mg
Water428 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 7. The excerpt below is the record exactly as published.
Buttermilk Yeast Scald 2 cupfuls of buttermilk, add 1/2 cupful of sugar, 2 table- spoonfuls of salt and stir in sufficient flour to thicken
Cook this with the app: pantry check, scaling, and the assistant.