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Malted Milk
From Vegetarian Cook Book, 1904
Serves 1
It may be prepared with hot milk instead of water, and a little cream added if desired.
Presented as published in 1904. 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
65Calories
2 gProtein
11 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein2.2 g
Carbohydrates11 g
Fiber0 g
Sugars7.2 g
Total Fat1.4 g
Saturated Fat0.7 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol3.7 mg
Sodium67 mg
Potassium117 mg
Calcium51 mg
Iron0.1 mg
Magnesium16 mg
Phosphorus55 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A9.6 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate7 mcg
Choline8.9 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 75. The excerpt below is the record exactly as published.
MALTED MILK Mix one tablespoonful of Horlick's malted milk powder with a little tepid water to make a smooth paste ; add three fourths of a cup of water
Cook this with the app: pantry check, scaling, and the assistant.