vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Infant's Milk Substitute
From Consult me, 1902
Serves 1
This can be used if milk is not available.
Presented as published in 1902. 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
16Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein0.8 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat1.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Cholesterol55 mg
Sodium3 mg
Potassium5.5 mg
Calcium9.5 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate7.4 mcg
Choline42 mg
Caffeine0 mg
Water32 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 269. The excerpt below is the record exactly as published.
a tea-spoonful of the yolk of a fresh egg, well beaten and mixed with two table-spoonfuls of soft boiled water
Cook this with the app: pantry check, scaling, and the assistant.