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Milk and Suet
From Royal Victoria cook book, 1900
Serves 1
Presented as published in 1900. 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
510Calories
9 gProtein
44 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories510 kcal
Protein8.6 g
Carbohydrates44 g
Fiber2.7 g
Sugars40 g
Total Fat35 g
Saturated Fat19 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol49 mg
Sodium102 mg
Potassium395 mg
Calcium358 mg
Iron0.5 mg
Magnesium35 mg
Phosphorus254 mg
Zinc1.2 mg
Copper0 mg
Manganese0.9 mg
Vitamin D2.3 mcg
Vitamin C0.2 mg
Vitamin A79 mcg
Vitamin E0.7 mg
Vitamin K2.6 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate0.6 mcg
Choline46 mg
Caffeine0 mg
Water453 g
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 74. The excerpt below is the record exactly as published.
MILK AND SUET—Boil 1 ounce finely chopped suet with } pint water for 10 minutes and press through linen or flannel, then add 1 drachm of bruised cinnamon, 1 ounce sugar, ¢ pint of milk
Cook this with the app: pantry check, scaling, and the assistant.