Flour Caudle
From The universal cookery book, 1887
Excellent in cases of diarrhoea.
Presented as published in 1887. 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
614Calories
33 gProtein
51 gCarbs
31 gFat
Full nutrition (30 nutrients)
Calories614 kcal
Protein33 g
Carbohydrates51 g
Sugars47 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium371 mg
Potassium1473 mg
Calcium1200 mg
Iron0.4 mg
Magnesium118 mg
Phosphorus993 mg
Zinc4.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D9.4 mcg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.6 mg
Folate13 mcg
Choline174 mg
Water860 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 88. The excerpt below is the record exactly as published.
Flour Caudle. Take a large tablespoonful of flour, mix very smoothly with a little milk, and a pinch of salt. Stir it into a quart of boiling milk, stirring it very carefully and thoroughly to prevent burning or be- coming “lumpy.” Season it with grated nutmeg or a little ground allspice
Cook this with the app: pantry check, scaling, and the assistant.