Hot Malted Milk
From Science of food & cookery, 1921
Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 132. The excerpt below is the record exactly as published.
HOT MALTED MILK Put a heaping tablespoon of malted milk into a small saucepan or an earthen pot. Add enough warm water to mix
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