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Filling for Buttermilk Pie

Name: Filling for Buttermilk Pie
Yield: 3 servings
Ingredients: One cup of buttermilk; 1 cup sugar; 2 dessertspoons flour; 1 teaspoon of extract lemon; 2 eggs; butter size of a walnut

From Magnet users cook book, 1920

Serves 3

Presented as published in 1920. 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

418Calories

9 gProtein

84 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories418 kcal

Protein8.6 g

Carbohydrates84 g

Fiber0 g

Sugars71 g

Total Fat10 g

Saturated Fat2.6 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol143 mg

Sodium134 mg

Potassium182 mg

Calcium117 mg

Iron1.6 mg

Magnesium17 mg

Phosphorus154 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.7 mcg

Vitamin C0.7 mg

Vitamin A92 mcg

Vitamin E0.4 mg

Vitamin K0.3 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.2 mg

Folate47 mcg

Choline110 mg

Caffeine0 mg

Water100 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 22. The excerpt below is the record exactly as published.

FILLING FOR BUTTERMILK PIE. One cup of buttermilk, 1 cup sugar, 2 dessertspoons flour, 1 teaspoon of extract lemon, 2 eggs, butter size of a. walnut

Cook this with the app: pantry check, scaling, and the assistant.