Milk Porridge
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. 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
459Calories
14 gProtein
97 gCarbs
2 gFat
Full nutrition (19 nutrients)
Calories459 kcal
Protein14 g
Carbohydrates97 g
Total Fat1.9 g
Sodium2.5 mg
Potassium171 mg
Calcium24 mg
Iron7 mg
Magnesium33 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin B60.1 mg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Water12 g
As published
This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 16. The excerpt below is the record exactly as published.
Milk Porridge. Boil new milk. Stir fiotar thor- oughly into cold milk in a bowl, and pour it into the boiling milk. Let it cook six or eight minutes. Season with salt and if the patient likes with sugar and nutmeg
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