Milk Porridge

Name: Milk Porridge
Ingredients: i c. raisins; 2 tbsp. flour; 2 c. milk; ^ tsp. salt

From The school kitchen textbook, 1915

Presented as published in 1915. 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

916Calories

24 gProtein

185 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories916 kcal

Protein24 g

Carbohydrates185 g

Fiber8.5 g

Sugars147 g

Total Fat16 g

Saturated Fat9.2 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.6 g

Omega-30.1 g

Cholesterol58 mg

Sodium818 mg

Potassium2161 mg

Calcium720 mg

Iron4.3 mg

Magnesium130 mg

Phosphorus695 mg

Zinc2.8 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D4.7 mcg

Vitamin C4.4 mg

Vitamin A156 mcg

Vitamin E0.5 mg

Vitamin K6.6 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1 mg

Niacin (B3)3 mg

Folate35 mcg

Choline108 mg

Caffeine0 mg

Water460 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 143. The excerpt below is the record exactly as published.

Milk Porridge i c. raisins. 2 tbsp. flour. 2 c. milk. ^ tsp. salt

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