Hot Milk Drink
From Foods of the foreign-born in relation to health, 1922
Presented as published in 1922. 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
163Calories
8 gProtein
16 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories163 kcal
Protein8 g
Carbohydrates16 g
Fiber0.1 g
Sugars16 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium175 mg
Potassium381 mg
Calcium300 mg
Iron0 mg
Magnesium31 mg
Phosphorus249 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0.4 mcg
Choline44 mg
Caffeine0 mg
Water215 g
As published
This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 8. The excerpt below is the record exactly as published.
Hot Milk Drink I cup milk I stick cinnamon Heat one cup of milk with a stick of cinnamon in it. When hot, remove cinnamon stick and serve. Can be served cold. Egg Milk I cup milk I stick cinnamon
Cook this with the app: pantry check, scaling, and the assistant.