Thickened Milk, Rennet Custard, OR Slip

Name: Thickened Milk, Rennet Custard, OR Slip
Ingredients: one tablespoon sugar; one eighth teaspoon salt; one teaspoon vanilla; one rennet tablet; one pint of pure, fresh milk

From The school kitchen textbook, 1915

Vary the flavoring by using coffee, melted chocolate, orange juice, spice, or beef extract.

Presented as published in 1915. 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

354Calories

16 gProtein

36 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories354 kcal

Protein16 g

Carbohydrates36 g

Fiber0 g

Sugars37 g

Total Fat16 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium477 mg

Potassium738 mg

Calcium600 mg

Iron0 mg

Magnesium59 mg

Phosphorus493 mg

Zinc2.1 mg

Copper0 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.5 mg

Folate0 mcg

Choline87 mg

Caffeine0 mg

Water432 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 65. The excerpt below is the record exactly as published.

Thickened Milk, Rennet Custard, OR Slip Put one tablespoon sugar, one eighth teaspoon salt, one tea- spoon vanilla, and one rennet tablet into one pint of pure, fresh milk

Cook this with the app: pantry check, scaling, and the assistant.