vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Iced Buttermilk
From The new practical housekeeping, 1890
Serves 1
Buttermilk is preferable to cider or beer for those working in the hot sun.
Presented as published in 1890. 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
15Calories
1 gProtein
1 gCarbs
1 gFat
Full nutrition (30 nutrients)
Calories15 kcal
Protein0.8 g
Carbohydrates1.2 g
Sugars1.2 g
Total Fat0.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3 mg
Sodium9.5 mg
Potassium38 mg
Calcium31 mg
Iron0 mg
Magnesium3 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin A8 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline4.5 mg
Water22 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 157. The excerpt below is the record exactly as published.
Iced Buttermilk. — There is no healthier drink than buttermilk, but it must be creamjr, rich buttermilk to be good. And to provide for this, when skimming the milk take plentv of milk with the creai
Cook this with the app: pantry check, scaling, and the assistant.