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Suet Boiled in Rice Milk
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 3
This was once a favorite remedy for consumption.
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
722Calories
2 gProtein
30 gCarbs
66 gFat
Full nutrition (33 nutrients)
Calories722 kcal
Protein1.9 g
Carbohydrates30 g
Fiber1 g
Sugars17 g
Total Fat66 g
Saturated Fat35 g
Monounsaturated Fat23 g
Polyunsaturated Fat3.1 g
Cholesterol45 mg
Sodium131 mg
Potassium98 mg
Calcium385 mg
Iron0.8 mg
Magnesium36 mg
Phosphorus192 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A205 mcg
Vitamin E2.5 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.4 mg
Folate7.2 mcg
Choline11 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 31. The excerpt below is the record exactly as published.
SUET BOILED IN RICE MILK. Take some rice milk (boiled rice and milk) and boil it When nearly boiled enough add a dessert- spoonful of beef suet
Cook this with the app: pantry check, scaling, and the assistant.