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Milk-and-Plum Porridge
From The encyclopaedia of practical cookery, 1892
Serves 3
Serve warm.
Presented as published in 1892. 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
705Calories
12 gProtein
168 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories705 kcal
Protein12 g
Carbohydrates168 g
Fiber9 g
Sugars138 g
Total Fat5.7 g
Saturated Fat3.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium3347 mg
Potassium1736 mg
Calcium326 mg
Iron3.8 mg
Magnesium92 mg
Phosphorus363 mg
Zinc1.4 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D1.6 mcg
Vitamin C4.6 mg
Vitamin A52 mcg
Vitamin E0.3 mg
Vitamin K7 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.9 mg
Folate14 mcg
Choline51 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 528. The excerpt below is the record exactly as published.
Milk-and-Plum Porridge. — Stone about two dozen raisins, cut them into halves, put them in a saucepan with sufficient water to cover, and boil for twenty minutes ; at the end of that time, drain off all the water, pour in 1 pint of Milk, and place the saucepan over the fire again. Mix 1 table- spoonful of flour to a smooth paste with a very little cold Milk, and when the Milk boils stir it in and boil the whole for ten minutes longer, stirring all the time. Season the porridge with a little salt, then pass it through a strainer, and serve. Milk Porridge. — (1) Take 1 level table-spoonful of flour,
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