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Milli Porridge
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
356Calories
13 gProtein
53 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories356 kcal
Protein13 g
Carbohydrates53 g
Fiber3.7 g
Sugars12 g
Total Fat11 g
Saturated Fat4.9 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol29 mg
Sodium631 mg
Potassium466 mg
Calcium461 mg
Iron16 mg
Magnesium59 mg
Phosphorus308 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.6 mg
Folate74 mcg
Choline53 mg
Caffeine0 mg
Water408 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 132. The excerpt below is the record exactly as published.
Milli Porridge — Take 1 spoonful of Indian meal, and 1 of white flour; wet to a paste with cold water; put the paste into 2 cups of boiling ■water, and boil 20 minutes; add 2 cups of milk 270 White Ribbon Cook Book. and a pinch of salt
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