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Mulled Buttermilk
From The Landmarks club cook book, 1903
Serves 4
The buttermilk must be fresh and procured where churning is done frequently.
Presented as published in 1903. 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
158Calories
8 gProtein
13 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories158 kcal
Protein8 g
Carbohydrates13 g
Fiber0 g
Sugars12 g
Total Fat8.1 g
Saturated Fat4.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.5 g
Cholesterol27 mg
Sodium256 mg
Potassium332 mg
Calcium281 mg
Iron0.2 mg
Magnesium25 mg
Phosphorus209 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A115 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline36 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 140. The excerpt below is the record exactly as published.
MULLED BUTTERMILK. One quart buttermilk, one scant, rounded tablespoon flour
Cook this with the app: pantry check, scaling, and the assistant.