Milk Porridge

Name: Milk Porridge
Ingredients: One quart of boiling milk; two tablespoonfuls of flour; half a teaspoonful of salt; a handful of raisins; a little grated nutmeg

From The easiest way in housekeeping and cooking, 1881

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

57Calories

2 gProtein

12 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories57 kcal

Protein1.7 g

Carbohydrates12 g

Fiber0 g

Sugars0 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1167 mg

Potassium22 mg

Calcium3.7 mg

Iron0.9 mg

Magnesium4.2 mg

Phosphorus17 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate25 mcg

Choline0 mg

Caffeine0 mg

Water1.5 g

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 130. The excerpt below is the record exactly as published.

Milk Porridge. One quart of boiling milk ; two tablespoonfuls of flour mixed with a little cold milk and half a teaspoonful of salt. Stir into the milk, and boil half an hour. Strain and serve. If allowed, a handful of raisins and a little grated nutmeg

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