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Gum Arabic Milk
From Cookery for every household, 1914
Serves 1
Only the best picked gum arabic must be used.
Presented as published in 1914. 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
240Calories
9 gProtein
33 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories240 kcal
Protein9.3 g
Carbohydrates33 g
Fiber22 g
Sugars12 g
Total Fat7.9 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium129 mg
Potassium366 mg
Calcium384 mg
Iron0 mg
Magnesium29 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
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
Caffeine0 mg
Water248 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 871. The excerpt below is the record exactly as published.
Gum Arabic Milk 1 oz. gum arabic. | 2 table-sps. warm water
Cook this with the app: pantry check, scaling, and the assistant.