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Spiced Milk
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
22Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories22 kcal
Protein0.1 g
Carbohydrates5.4 g
Fiber0.7 g
Sugars4.2 g
Total Fat0.3 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.7 mg
Potassium11 mg
Calcium11 mg
Iron0.1 mg
Magnesium2.9 mg
Phosphorus2.3 mg
Zinc0 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.3 mg
Caffeine0 mg
Water0.2 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 5. The excerpt below is the record exactly as published.
Spiced Milk Heat 2 cupfuls of sweet milk but do not let it boil. Add 2 teaspoonfuls of sugar, a speck of salt and Vs teaspoonful of nut- meg, Ys teaspoonful of cloves and % teaspoonful of cinnamon.
Cook this with the app: pantry check, scaling, and the assistant.