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Pop of Boiled Flour
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
Presented as published in 1882. 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
390Calories
19 gProtein
42 gCarbs
16 gFat
Full nutrition (30 nutrients)
Calories390 kcal
Protein19 g
Carbohydrates42 g
Sugars24 g
Total Fat16 g
Saturated Fat9.3 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol60 mg
Sodium190 mg
Potassium781 mg
Calcium617 mg
Iron1.4 mg
Magnesium66 mg
Phosphorus530 mg
Zinc2.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D4.8 mcg
Vitamin A159 mcg
Vitamin E0.2 mg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.2 mg
Folate40 mcg
Choline89 mg
Water441 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 26. The excerpt below is the record exactly as published.
POP OF BOILED FLOUR. Take a tea-cupful of flour, tie it up tightly in a cloth, and boil it 6 hours ; cut off and throw away the outer, doughey, soft portion of the ball ; grate the hard portion and mix with milk to the thick- ness of thin starch ; then stir it into boiling milk
Cook this with the app: pantry check, scaling, and the assistant.