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Basundi (Spiced Milk)

Name: Basundi (Spiced Milk)
Yield: 10 servings
Ingredients: three pounds of milk; three pounds of sugar; twenty grains powdered saffron; a small pinch of nutmeg; four ounces of good milk

From Banquets of the nations, 1911

Serves 10

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

767Calories

11 gProtein

175 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories767 kcal

Protein11 g

Carbohydrates175 g

Fiber2 g

Sugars143 g

Total Fat8.1 g

Saturated Fat3.5 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol18 mg

Sodium131 mg

Potassium1084 mg

Calcium238 mg

Iron5.6 mg

Magnesium150 mg

Phosphorus275 mg

Zinc1.2 mg

Copper0.2 mg

Manganese14 mg

Vitamin D1.4 mcg

Vitamin C40 mg

Vitamin A61 mcg

Vitamin E0.1 mg

Vitamin B60.6 mg

Vitamin B120.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.9 mg

Folate47 mcg

Choline26 mg

Caffeine0 mg

Water136 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.