Moisten flour with 1 tablespoon of buttermilk and bring remaining buttermilk to boiling point. Add flour and stir well; add raisins and small stick of cinnamon. Cook until raisins become soft. When ready to serve, sweeten soup with sugar to taste and add whipped cream. If preferred, the sugar may be beatedn with 2 egg yolks and added to soup just before serving. Variations: Use dried apricots or prunes instead of raisins. Fresh fruits or berries are good in this soup, particularly red or black raspberries, blackberries, peaches or plums. Add to soup and cook as above. From The United States Regional Cookbook copyright 1947 by the Culinary Arts Institute, Chicago.
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 146 (50%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 60.9mg||19 %|
|Sodium 189.7mg||7 %|
|Potassium 485.9mg||13 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 31g|
|Protein 7.2g||10 %|
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Calories per serving: 291
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