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Thickened Milk (1)
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
184Calories
9 gProtein
22 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories184 kcal
Protein9.1 g
Carbohydrates22 g
Fiber5.4 g
Sugars14 g
Total Fat8 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium96 mg
Potassium451 mg
Calcium368 mg
Iron0.6 mg
Magnesium37 mg
Phosphorus256 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C65 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate13 mcg
Choline48 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 534. The excerpt below is the record exactly as published.
1 pint of Milk into a saucepan and boil it together with a small piece of lemon-peel. Mix 1 table-spoonful of wheat flour to a smooth paste with a small quantity of water, then stir it in the boiling Milk, and continue stirring till it thickens. The .above mixture can lie served either with sugar or treacle, according to taste
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