Prepared Flour for Infants
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
This is excellent for teething children.
Presented as published in 1884. 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
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 251. The excerpt below is the record exactly as published.
repared Flour {for Infants) . — Tie one pint of flour in a stout cloth, put it into boiling water, and let it boil three hours. Turn out the flour ball, and scrape off the gluten which will be found in a mass on the outside of the ball and is not desirable. The inside will prove a dry powder, which is very astringent. Grate a tablespoonful of this powder from the ball as wanted ; wet it in cold Diet for Infants and Young Children. The Boston Cook Book, 429 milk or water ^ and stir it into one cup of boiling milk. Boil five minutes. Add a little salt
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Cook this with the app: pantry check, scaling, and the assistant.