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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

MISCELLANEOUS

MULLED BUTTERMILK
 
 
 Take 2 quarts of fresh buttermilk, 1 scant teacupful of flour, 1 egg, 1 pint of new milk and 1 teacupful of sugar. Beat the egg, add the flour and milk, mixing it into a smooth batter, then put the buttermilk into a kettle over a hot fire, and stir constantly till it almost boils. Add the batter and continue to stir till it boils, add the sugar and serve warm. Some think a little nutmeg improves it.

Sister Nannie H. Strayer, Johnstown, Pa.
 
 

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