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Oatmeal Milk
From Consult me, 1902
Serves 2
This is an excellent milk, very congenial to weak constitutions, affording good nourishment and easy digestion.
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
326Calories
12 gProtein
50 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories326 kcal
Protein12 g
Carbohydrates50 g
Fiber2.7 g
Sugars12 g
Total Fat9.1 g
Saturated Fat4.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol29 mg
Sodium630 mg
Potassium435 mg
Calcium452 mg
Iron16 mg
Magnesium45 mg
Phosphorus285 mg
Zinc1.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.2 mg
Folate64 mcg
Choline50 mg
Caffeine0 mg
Water413 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 346. The excerpt below is the record exactly as published.
a pint of boiling water. Boil for a few minutes, frequently stirring. Add sugar according to taste. It is very suitable for invalids and children. O OAK, to Stain a Mahogany Colour. — Boil together Brazil wood and Roman alum ; and before using it, add a little potash. A suitable varnish for wood, thus tinged, may be made by dissolving amber in oil of turpentine, mixed with a small portion of linseed oil. OAK WAINSCOT, to Give a Fine Gloss to. — If the wainscot be greasy, wash with warm beer ; then boil two quarts of strong beer, bees' wax about the size of a walnut, and a tablespoonful of sugar. Apply it all over with a large brush, and when dry, rub till bright. OATMEAL MILK. —Mix a print of milk and water (two-thirds milk, and one-third water) gradually with a table-spoonful or two of oatmeal. Place in a saucepan upon a clear fire, and when it begins to rise and boil, take it off, and pour it from one basin into another to incorporate it well with the milk ; return it to the pan ; put on the fire, and when it is about to boil, take off, and let it stand a little to settle ; when settled, pour it off into a basin, add a little salt
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Cook this with the app: pantry check, scaling, and the assistant.