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Milk Shake
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
97Calories
5 gProtein
8 gCarbs
5 gFat
Full nutrition (30 nutrients)
Calories97 kcal
Protein5.3 g
Carbohydrates7.5 g
Sugars7.8 g
Total Fat5.2 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol19 mg
Sodium62 mg
Potassium244 mg
Calcium200 mg
Iron0 mg
Magnesium19 mg
Phosphorus164 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline29 mg
Water143 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 244. The excerpt below is the record exactly as published.
MILK SHAKE. Fill a glass two-thirds full of milk; sweeten it to taste with any fruit syrup or with sugar and then flavor with vanilla or orange water. Fill up glass with cracked ice
Cook this with the app: pantry check, scaling, and the assistant.