Pap
From The school cookery book, 1881
This food should be given warm.
Presented as published in 1881. 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
162Calories
6 gProtein
30 gCarbs
2 gFat
Full nutrition (24 nutrients)
Calories162 kcal
Protein5.7 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.2 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Sodium286 mg
Potassium70 mg
Calcium127 mg
Iron2 mg
Magnesium16 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin B60.1 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Water21 g
As published
This recipe was extracted from The school cookery book (1881), page 72. The excerpt below is the record exactly as published.
Take stale bread, cover it with cold water, ISO INFANT’S FOOD. and boil it for five minutes. Strain off as much of the ^ater as you can, bruise the bread till it is smooth, bnl c ™llk 'varmed but not boiled, and a very ittle sugar ot milk
Cook this with the app: pantry check, scaling, and the assistant.