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Mulled Buttermilk

From The Court of honor cook book (1915).

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A historical recipe

The Court of honor cook book , by Borst, Ella Henry, Mrs., [from old catalog] comp (1915).

United States

Known as an American recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. One quart of buttermilk

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. One quart of buttermilk, one rounded tablespoonful of flour, two rounded tablespoonfuls of granulated sugar.
  2. Pour the buttermilk into an enameled saucepan and put on the range to boil;
  3. upon boiling add the following mixture: Break an egg into a bowl and beat until light and foamy, add the sugar, then the flour, stirring until smooth, and pour into the boiling buttermilk, stirring rapidly to prevent scorching.
  4. Boil up once, remove from the fire and serve hot or iced as preferred.

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Wooden spoon
Source not stated by archive.org
Credit

From The Court of honor cook book (1915), printed page 86, digitised by the Internet Archive: https://archive.org/details/courtofhonorcook00bors

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.