Suet and Milk
From Cookery for every household, 1914
Serves 2
If time permits, this may be prepared in a double saucepan; it will require a little longer. Sometimes a small piece (£ inch) of stick cinnamon is cooked with the milk, or a little brandy may be added after straining. This suet and milk is very nourishing. A piece of dry toast or biscuit may be served with it.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 875. The excerpt below is the record exactly as published.
Suet and Milk £ pt. new milk. I £ to 1 oz. mutton suet. Sugar or salt
Cook this with the app: pantry check, scaling, and the assistant.