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Milk Farferl
From Cassell's dictionary of cookery, 1892
Serves 6
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
150Calories
5 gProtein
29 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories150 kcal
Protein5.2 g
Carbohydrates29 g
Fiber0 g
Sugars0 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol31 mg
Sodium13 mg
Potassium63 mg
Calcium12 mg
Iron2.3 mg
Magnesium11 mg
Phosphorus57 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate64 mcg
Choline25 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 923. The excerpt below is the record exactly as published.
Milk Farferl. — Put over the fire in a clean saucepan three pints of sweet milk, and let it heat gradually imtil it boils, then stir in the farferl (for which we give the recipe below) , and let the milk boil for a few minutes longer. Beat an egg with a quarter of a pint of water and a little salt, with which moisten half a pound of flour
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