Baked Milk (For Fruit)

Name: Baked Milk (For Fruit)
Ingredients: Put J-pint milk

From The "ideal" cookery book, 1902

Presented as published in 1902. 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

146Calories

8 gProtein

11 gCarbs

8 gFat

Full nutrition (30 nutrients)

Calories146 kcal

Protein8 g

Carbohydrates11 g

Sugars12 g

Total Fat7.8 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium93 mg

Potassium366 mg

Calcium300 mg

Iron0 mg

Magnesium29 mg

Phosphorus246 mg

Zinc1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin B60.1 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline43 mg

Water215 g

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 9. The excerpt below is the record exactly as published.

Baked Milk (For Fruit). Put J-pint milk

Cook this with the app: pantry check, scaling, and the assistant.