Milk and Suet
From The school cookery book, 1881
This preparation is nourishing and fattening; it is often given in consumption.
Presented as published in 1881. 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
242Calories
0 gProtein
0 gCarbs
27 gFat
Full nutrition (32 nutrients)
Calories242 kcal
Protein0.4 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat15 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0.9 g
Cholesterol19 mg
Sodium2 mg
Potassium4.5 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.3 mg
Phosphorus4.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.3 mcg
Choline1.6 mg
Caffeine0 mg
Water1.1 g
As published
This recipe was extracted from The school cookery book (1881), page 68. The excerpt below is the record exactly as published.
Milk and Suet. — Required: oz. suet; x pirn milk.
Cook this with the app: pantry check, scaling, and the assistant.