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Milk Porridge
From The encyclopaedia of practical cookery, 1892
Serves 2
Can be made with oatmeal instead.
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
153Calories
5 gProtein
15 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories153 kcal
Protein5.1 g
Carbohydrates15 g
Fiber2.6 g
Sugars6.2 g
Total Fat8.5 g
Saturated Fat5.5 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium1219 mg
Potassium233 mg
Calcium178 mg
Iron0.6 mg
Magnesium40 mg
Phosphorus154 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.2 mcg
Vitamin C0.4 mg
Vitamin A40 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline23 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 528. The excerpt below is the record exactly as published.
Milk Porridge. — (1) Take 1 level table-spoonful of flour, mix it quite smoothly with 1 breakfast-cupful of water, taking care that there are no lumps left. Put this into a good thick saucepan, add to it 1 breakfast-cupful of Milk, 1 level teaspoonful of salt, and a little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.