vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Milk Saloop
From Cassell's dictionary of cookery, 1892
Serves 1
Cost: 6d.
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
292Calories
21 gProtein
12 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories292 kcal
Protein21 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat17 g
Saturated Fat7.8 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol402 mg
Sodium237 mg
Potassium512 mg
Calcium362 mg
Iron1.8 mg
Magnesium42 mg
Phosphorus449 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.4 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline338 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 925. The excerpt below is the record exactly as published.
more milk. This makes a most nutritious and agreeable dish for invalids and children, and may be sweetened and flavoured according to taste. It is well to cleanse the sago in cold water before using. Probable cost, about 6d. a quart. Milk Saloop. — Mix the powder with cold milk, rub it quite smooth, and boil in more mdk. Keep stirring, flavour with lemon-peel and sugar. Take it off the fire, beat in two eggs
Cook this with the app: pantry check, scaling, and the assistant.