Boiled or Baked Flour

Ingredients

• some flour
• 1 pint of milk

Method

1. 1

   Tie flour in a cloth and boil for 3 hours, then scrape and use a tablespoon in milk to make gruel.

2. 2

   Alternatively, bake flour until light brown and use as before.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 436. The excerpt below is the record exactly as published.

a pint of milk; allow to simmer until rice is soft, stirring from time to time to prevent burning; sweeten and flavor to taste. This is a nice dish for children, especially when troubled with sum- mer complaint. Tapioca, Macaroni, Vermicelli etc., may be treated in the same way. They make very palatable dishes. SWISS CREAM. — Boil a pint of cream or milk with a little cin- namon or lemon peel; rub a teaspoon of flour in a small c^uantity of milk, and add it to the rest, stirring it on the fire. ASSES' MILK — This is much like human milk in consistency, but contains a little less cream and more soft caseous matter. It is often used by persons afilicted with lung affections, and is consider- ed very strengthening. Artiiicial asses' milk may be made by dissolving 2 oz. of sugar of milk in 1 pint of warm, skimmed, cow's milk. Another recipe for artificial asses' milk is ^ oz. of gelatine dissolved in a quart of hot barley water, then add 1 oz. of refined sugar, and then 1 pint of new cow's milk and beat all together. ARROWROOT. — Mix 2 teaspoons of arrowroot with 1 tablespoon of cold water, then add I pint of boiling milk and boil 10 minutes. Sweeten to taste and add nutmeg or pow- dered cinnamon. It is light and agreeable for a delicate stomach. Aeeowkoot. — This is a species of starch obtained from the roots of a variety of plants cultivated chiefly in the West Indies. The origin of the name is said to be the use by the Indians of the fresh roots to cure the abboweoot. wounds caused by poisoned arrows. Any kind of starch to be difjestible should boil 10 to 20 minutes. It is not enough to cook it until it swells, but it must be cooked until the starch granules burst their sheaths. Starch preparations are often cooked too little. GOAT'S MILK. — This is considered very good for invalids in some conditions. It resembles cow's milk, but the butter contained in it is harder than that of the cow. Artificial goat's milk is made by taking a piece of fresh calf's suet the size of an egg, tying it in a cloth, scalding it in a quart of 686^ INVALID COOKITRT new milk, and adding a level tablespoon of granulated sugar. The suet must be cut finely, or chopped, and tied loosely in a thin piece of muslin or lace. This is excellent for scrofulous children, and any person suffering from affections of the lungs. FRANQIPANE — This is a preparation for invalids made by evaporating to a thick consistency (in a double boiler) milk mixed with blanched and pounded sweet almonds, and a little sugar. SUET AND MILK — To 1 pint of new milk add 1 cup of scraped veal suet and a teaspoon of sugar. Scald together for an hour, then strain, and add a little flavoring if liked. This is a nourishing drink for an invalid or delicate child. MILK OR CREAM TOAST.— Toast a slice of bread uniformly brown. Break the crust by rolling, and add sufficient hot milk or cream to thoroughly soak it. Sweeten with powdered gugar. SIPPETS. — When the stomach cannot bear meat, toast some slices of bread, lay them on a hot plate, and pour hot meat gravy over them; add salt to taste. BOILED OR BAKED FLOUR.— Tie some flour

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