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Kerry Buttermilk
From Cassell's dictionary of cookery, 1892
Serves 5
Sufficient for half a dozen persons.
Presented as published in 1892. 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
500Calories
19 gProtein
60 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories500 kcal
Protein19 g
Carbohydrates60 g
Fiber0.5 g
Sugars51 g
Total Fat19 g
Saturated Fat11 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.2 g
Cholesterol64 mg
Sodium629 mg
Potassium825 mg
Calcium682 mg
Iron0.4 mg
Magnesium60 mg
Phosphorus506 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D7.6 mcg
Vitamin C4 mg
Vitamin A275 mcg
Vitamin E0.5 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate34 mcg
Choline90 mg
Caffeine0 mg
Alcohol1.7 g
Water531 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 779. The excerpt below is the record exactly as published.
Kerry Buttermilk.^ — Hang tliree quarts of buttermilk, tied in a cheesecloth, in a cool airy situation. Put a basin under it for the whey to drip into, and let it remain for three days. Mix a glassful of brandy with the thickened whey, and half a pound, or more, if liked, of raspberry jam. Stir in a little pounded sugar
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