Artificial Milk
From The national course in home economics, 1917
Serves 4
Using sugar-of-milk instead of lump sugar makes the food more resemble mother's milk.
Presented as published in 1917. 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
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 369. The excerpt below is the record exactly as published.
ARTIFICIAL niLK. There are cases where people object to a wet nurse and then fre- quently, too, none can be found. In that event the best food must be resorted to that can be found. Reason, as well as experience, abundantly proves that the object to be aimed at in hand-feeding is to imitate as nearly as possible the food which nature supplies for the new-born child, and therefore the obvious course is to use milk from some animal, so treated as to make it resemble human milk as nearly as it may be The following rule is considered about the best; Fresh milk from one cow; Warm water, of each one-quarter of a pmt Sugar-of-milk, one teaspoonful
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.