vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Milk Porridge
From The household cook book, 1902
Serves 3
Presented as published in 1902. 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
699Calories
12 gProtein
167 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories699 kcal
Protein12 g
Carbohydrates167 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
Sodium114 mg
Potassium1733 mg
Calcium324 mg
Iron3.6 mg
Magnesium92 mg
Phosphorus361 mg
Zinc1.4 mg
Copper0.5 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)1.8 mg
Folate11 mcg
Choline51 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 437. The excerpt below is the record exactly as published.
MILK PORRIDGE.— Boil 24 raisins cut in quarters, in water enough to cover them, 20 minutes; when iDlump, and the water has evaporated, add 2 cups of milk, and when boiling add 1 teaspoon of flour
Cook this with the app: pantry check, scaling, and the assistant.