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Milk Porridge
From The national course in home economics, 1917
Serves 2
Serve hot with sugar and milk.
Presented as published in 1917. 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
356Calories
13 gProtein
53 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories356 kcal
Protein13 g
Carbohydrates53 g
Fiber3.6 g
Sugars12 g
Total Fat11 g
Saturated Fat4.8 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol29 mg
Sodium631 mg
Potassium465 mg
Calcium461 mg
Iron16 mg
Magnesium59 mg
Phosphorus308 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.6 mg
Folate73 mcg
Choline52 mg
Caffeine0 mg
Water407 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 367. The excerpt below is the record exactly as published.
MILK PORRIDGE. Take a tablespoonful of Indian meal and one tablespoonful of flour. Wet to a paste with cold water. Add the paste to two cupfuls of boiling water and boil twenty minutes. Add two cupfuls of milk and a little salt
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