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Basundi (Spiced Milk)
From Banquets of the nations, 1911
Serves 10
This can be served as a drink or a dip.
Presented as published in 1911. 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
761Calories
10 gProtein
175 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories761 kcal
Protein10 g
Carbohydrates175 g
Fiber2 g
Sugars142 g
Total Fat7.7 g
Saturated Fat3.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol16 mg
Sodium127 mg
Potassium1067 mg
Calcium224 mg
Iron5.6 mg
Magnesium149 mg
Phosphorus263 mg
Zinc1.1 mg
Copper0.2 mg
Manganese14 mg
Vitamin D1.3 mcg
Vitamin C40 mg
Vitamin A57 mcg
Vitamin E0.1 mg
Vitamin B60.6 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate47 mcg
Choline24 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 105. The excerpt below is the record exactly as published.
Basundi. (Spiced Milk.) Put three pounds of milk and three pounds of sugar in a pan, and reduce to nearly half its volume. When cold, stir in twenty grains powdered saffron and a small pinch of nutmeg, which have been well mixed in four ounces of good milk
Cook this with the app: pantry check, scaling, and the assistant.