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Pop of Unbolted 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
580Calories
10 gProtein
84 gCarbs
23 gFat
Full nutrition (30 nutrients)
Calories580 kcal
Protein9.5 g
Carbohydrates84 g
Fiber5.2 g
Sugars0.5 g
Total Fat23 g
Saturated Fat12 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.9 g
Cholesterol60 mg
Sodium1086 mg
Potassium195 mg
Calcium340 mg
Iron32 mg
Magnesium34 mg
Phosphorus108 mg
Zinc0.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.5 mg
Folate140 mcg
Choline12 mg
Water419 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 UNBOLTED FLOUR. Take a table-spoonful of unbolted flour and mix it with sufficient cold water to make it the thick- ness of cream. Stir into this a pint of boiling water and simmer until it becomes clear ; add a little salt ; after stirring and beating it well remove from the fire; then mix with 4 table-spoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.