Infants' Food
From The Common sense recipe book, 1898
Preparation should occupy about fifteen minutes.
Presented as published in 1898. 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
61Calories
3 gProtein
1 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories61 kcal
Protein2.7 g
Carbohydrates0.9 g
Fiber0 g
Sugars0 g
Total Fat5.2 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol15 mg
Sodium16 mg
Potassium28 mg
Calcium18 mg
Iron0.1 mg
Magnesium4.5 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.3 mcg
Choline1 mg
Caffeine0 mg
Water247 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 99. The excerpt below is the record exactly as published.
INFANTS; FOOD: About a teaspoonful of gelatine should be dissolved by boil- ing in half a pint of water. Towards the end of the boiling, a gill of cow’s milk, and a teaspoonful of arrowroot make into a paste with cold water, are to be stirred into the solution, and from one to two tablespoonfuls of cream added just at the ter- mination of the cooking. It is then to be sweetened moderately’ with white suga
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