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Milk and Suet-Pavy

Name: Milk and Suet-Pavy
Yield: 1 servings
Ingredients: one ounce of finely chopped suet; a quarter of a pint of water; one drachm of broken cinnamon; one ounce of sugar; three-quarters of a pint of milk

From The hearthstone; or, Life at home, 1883

Serves 1

A wineglassful to a quarter of a pint forms the quantity to be taken at a time.

Presented as published in 1883. 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

583Calories

13 gProtein

49 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories583 kcal

Protein13 g

Carbohydrates49 g

Fiber2.7 g

Sugars46 g

Total Fat38 g

Saturated Fat22 g

Monounsaturated Fat11 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol63 mg

Sodium145 mg

Potassium576 mg

Calcium504 mg

Iron0.5 mg

Magnesium48 mg

Phosphorus377 mg

Zinc1.7 mg

Copper0 mg

Manganese0.9 mg

Vitamin D3.5 mcg

Vitamin C0.2 mg

Vitamin A118 mcg

Vitamin E0.7 mg

Vitamin K2.6 mcg

Vitamin B60.2 mg

Vitamin B122.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.5 mg

Folate0.6 mcg

Choline67 mg

Caffeine0 mg

Water442 g

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 107. The excerpt below is the record exactly as published.

Milk and Suet-Pavy. — Boil one ounce of finely chopped suet with a quarter of a pint of water for ten minutes, and press through linen or thin flannel. Then add one drachm of broken cinnamon, one ounce of sugar, and three-quarters of a pint of milk

Cook this with the app: pantry check, scaling, and the assistant.