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Boiled Flour
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Beneficial for diarrhea in infants or older persons.
Presented as published in 1901. 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
459Calories
12 gProtein
96 gCarbs
2 gFat
Full nutrition (30 nutrients)
Calories459 kcal
Protein12 g
Carbohydrates96 g
Fiber3 g
Sugars0.6 g
Total Fat1.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat1.1 g
Sodium2.5 mg
Potassium187 mg
Calcium25 mg
Iron6.3 mg
Magnesium31 mg
Phosphorus134 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.5 mg
Folate213 mcg
Choline13 mg
Water15 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 209. The excerpt below is the record exactly as published.
Boiled Flour. — Tie up a quart of wheat flour
Cook this with the app: pantry check, scaling, and the assistant.