vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Du Lait a Madame
From Modern cookery, in all its branches, 1884
Serves 4
This preparation is much eaten abroad during the summer and is considered very wholesome.
Presented as published in 1884. 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
146Calories
8 gProtein
11 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories146 kcal
Protein8 g
Carbohydrates11 g
Sugars12 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium366 mg
Calcium300 mg
Iron0 mg
Magnesium29 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Water215 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 397. The excerpt below is the record exactly as published.
DU LAIT A MADAME. Boil a quart of new milk, and let it cool sufficiently to allow the cream to be taken off ; then rinse an earthen jar well in every part with buttermilk, and while the boiled milk is still rather warm, pour it in and add the cream gently on the top. Let it remain twenty- four hours, turn it into a deep dish, mix it with pounded sugar
Cook this with the app: pantry check, scaling, and the assistant.