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american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1909 kcal 95 %
  • Fat 94 g 145 %
  • Saturated 57 g 286 %
  • Carbs 239 g 80 %
  • Fiber 0 g 1 %
  • Protein 28 g 57 %
  • Cholesterol 640 mg 213 %
  • Sodium 821 mg 34 %
  • Calcium 537 mg 54 %
  • Magnesium 60 mg 14 %
  • Potassium 786 mg 17 %
  • Iron 2 mg 13 %
  • Zinc 3 mg 28 %
  • Phosphorus 585 mg 84 %
  • Vitamin A 1132 µg 126 %
  • Vitamin C 4 mg 5 %
  • Thiamin (B1) 0 mg 15 %
  • Riboflavin (B2) 1 mg 104 %
  • Niacin (B3) 0 mg 2 %
  • Vitamin B6 0 mg 27 %
  • Folate equivalent (total) 70 µg 18 %
  • Vitamin B12 2 µg 78 %
  • Vitamin D 6 µg 38 %
  • Vitamin E 3 mg 22 %
  • Vitamin K 8 µg 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Buttermilk Ice Cream Recipe

Ingredients

  • 7 ounces plain or lightly toasted sugar (about 1 cup; 200g)
  • 3/4 ounce cornstarch (about 3 tablespoons; 20g)
  • 1/8 teaspoon (0.5g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 2 large eggs (about 3 1/2 ounces; 100g)
  • 10 ounces cultured, lowfat buttermilk (about 1 1/4 cups; 285g)
  • 8 ounces heavy cream, straight from the fridge (about 1 cup; 225g)
  • 1/2 ounce apple brandy, or other fruity spirits (about 1 tablespoon; 15g), optional
  • 1/4 teaspoon orange blossom water, optional

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