Thick Milk
From The school cookery book, 1881
Nourishing.
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
206Calories
10 gProtein
24 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories206 kcal
Protein9.5 g
Carbohydrates24 g
Sugars14 g
Total Fat8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium385 mg
Calcium302 mg
Iron0.8 mg
Magnesium33 mg
Phosphorus261 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate23 mcg
Choline43 mg
Water216 g
As published
This recipe was extracted from The school cookery book (1881), page 69. The excerpt below is the record exactly as published.
Thick Milk — Required : ^/2 pint milk; y2 0z Hour ; y2 teaspoonful sugar
Cook this with the app: pantry check, scaling, and the assistant.