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Milk Porridge

Name: Milk Porridge
Yield: 3 servings
Ingredients: Two dozen raisins quartered; two cups milk; one tablespoon flour; one saltspoon salt

From The Landmarks club cook book, 1903

Serves 3

Presented as published in 1903. 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

705Calories

12 gProtein

168 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories705 kcal

Protein12 g

Carbohydrates168 g

Fiber9 g

Sugars138 g

Total Fat5.7 g

Saturated Fat3.2 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol19 mg

Sodium3347 mg

Potassium1736 mg

Calcium326 mg

Iron3.8 mg

Magnesium92 mg

Phosphorus363 mg

Zinc1.4 mg

Copper0.6 mg

Manganese0.6 mg

Vitamin D1.6 mcg

Vitamin C4.6 mg

Vitamin A52 mcg

Vitamin E0.3 mg

Vitamin K7 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.9 mg

Folate14 mcg

Choline51 mg

Caffeine0 mg

Water174 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 139. The excerpt below is the record exactly as published.

MILK PORRIDGE. Two dozen raisins quartered, two cups milk, one tablespoon flour, one saltspoon salt

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