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Milk Porridge
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Omit the raisins and add sugar to taste, or add the beaten white of one egg after it comes from the stove.
Presented as published in 1884. 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
471Calories
18 gProtein
68 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories471 kcal
Protein18 g
Carbohydrates68 g
Fiber2.3 g
Sugars56 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium198 mg
Potassium1114 mg
Calcium632 mg
Iron1.3 mg
Magnesium78 mg
Phosphorus550 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C1.2 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K1.8 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.4 mg
Folate15 mcg
Choline92 mg
Caffeine0 mg
Water438 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 241. The excerpt below is the record exactly as published.
Milk Porridge. 2 dozen raisins, quartered. I 1 tablespoonful flour. 2 cups milk. | Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.