Prepared Flour
From The easiest way in housekeeping and cooking, 1881
Excellent for summer complaint.
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
918Calories
27 gProtein
194 gCarbs
4 gFat
Full nutrition (19 nutrients)
Calories918 kcal
Protein27 g
Carbohydrates194 g
Total Fat3.7 g
Sodium5 mg
Potassium341 mg
Calcium48 mg
Iron14 mg
Magnesium67 mg
Phosphorus271 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin B60.2 mg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Water25 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 131. The excerpt below is the record exactly as published.
Prepared Flour. Tie a pint of flour tightly in a cloth, and boil for four hours. Scrape ofl" the outer crust, and the inside will be found to be a dry ball. Grate this as required, allowing one tablespoonful wet in cold milk to a pint of boiling milk, and boiling till smooth. Add a saltspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.