Thickened Milk
From The Raleigh cook book, 1907
Grate nutmeg over it when done.
Presented as published in 1907. 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
671Calories
34 gProtein
63 gCarbs
32 gFat
Full nutrition (30 nutrients)
Calories671 kcal
Protein34 g
Carbohydrates63 g
Sugars47 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium371 mg
Potassium1494 mg
Calcium1203 mg
Iron1.3 mg
Magnesium122 mg
Phosphorus1010 mg
Zinc4.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D9.4 mcg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.6 mg
Folate38 mcg
Choline174 mg
Water861 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 44. The excerpt below is the record exactly as published.
Thickened Milk.—1 quart milk; 3 tablsepoons flour
Cook this with the app: pantry check, scaling, and the assistant.