vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mulled Buttermilk
From Dora's cook book, 1888
Serves 1
Excellent for convalescing patients.
Presented as published in 1888. 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
87Calories
7 gProtein
2 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories87 kcal
Protein7.1 g
Carbohydrates1.6 g
Fiber0 g
Sugars1.4 g
Total Fat5.6 g
Saturated Fat2 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol189 mg
Sodium97 mg
Potassium103 mg
Calcium57 mg
Iron0.9 mg
Magnesium8.5 mg
Phosphorus120 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline151 mg
Caffeine0 mg
Water60 g
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 83. The excerpt below is the record exactly as published.
MULLED BUTTERMILK. | Put good buttermilk in a basin and when it boils add - the well beaten yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.