Day's Menu for a Child of 4 Years
From Use and preparation of food, 1919
This menu aims to meet the nutritional needs of a preschooler.
Presented as published in 1919. 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
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 151. The excerpt below is the record exactly as published.
y's menu for a child of 4: j^ears i (1) First meal. — Fruit pulp, 4 tablespoons; cereal, 3 to 4 tal)lespoons ; top milk, 4 tablespoons, for cereal; milk, 1 cup; toast,. 3 slices (buttered lightly after it cools). (2) Second meal. — Cream vegetable soup; soft egg; stale bread, 2 slices;, plain pudding, junket, or custard. (3) Third meal. — Milk toast or cereal and milk; baked apple or pear; cup of milk
Cook this with the app: pantry check, scaling, and the assistant.