Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of milk
- one teaspoonful of flour
- one teaspoonful of yellow cornmeal
- a pinch of salt
- three pieces
- salt
Directions
Wash a few dates thoroughly in several waters, and, after removing the stones, cut each date into two or three pieces, using a sharp knife. Place in a small bowl and add enough cold water to soak them well. Set this over a tea-kettle of boiling water for half an hour or more, so that the dates will swell and become soft and tender. When ready to serve, add sufficient cream or milk to take away the over-swreet taste.
One pint of milk, one teaspoonful of flour, one teaspoonful of yellow cornmeal. You will need to have rather a generous measure of milk. Put half a cupful aside, and heat the rest in a double boiler. When it has become scalding hot stir into it the flour and cornmeal made smooth with the cold milk you re- served. Stir occasionally while it cooks for two hours, and be- fore straining add a pinch of salt. The long cooking is the secret of success in preparing this gruel.
WILLIAMS PUBLIC LIBRARY ASSOCIATION 195