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Curdled Milk
From Banquets of the nations, 1911
Serves 1
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
225Calories
0 gProtein
0 gCarbs
25 gFat
Full nutrition (14 nutrients)
Calories225 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat25 g
Saturated Fat15 g
Polyunsaturated Fat1 g
Cholesterol75 mg
Sodium0 mg
Calcium0 mg
Iron0 mg
Vitamin C0 mg
Water0.1 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 126. The excerpt below is the record exactly as published.
curdled milk. 3°5 u BANQUETS OF THE NATIONS Curdled Milk. Bring the milk to blood heat, and put a small piece of rancid ghee or a few drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.