vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Artificial Milk
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
Nutrition per serving
72Calories
3 gProtein
5 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories72 kcal
Protein2.9 g
Carbohydrates4.7 g
Fiber0.1 g
Sugars2.2 g
Total Fat4.6 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol184 mg
Sodium37 mg
Potassium22 mg
Calcium30 mg
Iron1.3 mg
Magnesium1.7 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate28 mcg
Choline140 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 525. The excerpt below is the record exactly as published.
Artificial Milk. — Put the yolks of two eggs into a basin with 1 teaspoonful of sugar, beat them together for five minutes, pour in 1 table-spoonful of orange-flower water, beat for five minutes longer, pour in gradually 1 teacupful of boiling water
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