Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Buttermilk | 1 cup (245ml) | 99 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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 milk on fire in double boiler
- one gill of cold water
- half cup raisins
- one quart boiling water
- one quart of new milk put one gill of fresh buttermilk
- two cups milk
- one tablespoon flour
- a teaspoonful of yeast
- half tea- spoon salt
- one generous tablespoon of oatmeal
- half teaspoon
- half full of gruel
- one gill of fresh buttermilk
- four lumps of white sugar
- one vessel to another until it becomes smooth
- two dozen raisins quartered
- one saltspoon salt
- salt
- nutmeg
Directions
Put one pint milk on fire in double boiler. Mix one gill of cold water with one tablespoon flour, and add to the boil- ing milk. Cook twenty minutes, season with scant half tea- spoon salt ; strain and serve hot. If this is desired more nu- tritious, add half cup raisins, and a grating of nutmeg if pa- tient desires.
Mrs. Mossin. OATMEAL GRUEL.
Sprinkle one generous tablespoon of oatmeal with one quart boiling water; set where it will simmer two hours. Add salt, scant half teaspoon. Strain as hot as may be best for pa- tient. Fill a delicate cup half full of gruel; add half or quar- ter cup cream or milk.
Mrs. Mossin.
240 LANDMARKS CLUB COOK BOOK.
KOUMISS (SOMETIMES CALLED MILK BEER.)
Into one quart of new milk put one gill of fresh buttermilk and three or four lumps of white sugar. Mix well and see that the sugar dissolves. Put in warm place to stand ten hours, when it will be thick. Pour from one vessel to another until it becomes smooth and uniform in consistency. Bottle and keep in warm place twenty-four hours ; it may take thirty- six in winter. The bottles must be tightly corked and the corks tied down. Shake well five minutes before opening. It makes a very agreeable drink, which is especially recommended for persons who do not assimilate their food, and for young children may be drunk as freely as milk. Instead of butter- milk, some use a teaspoonful of yeast. It is the standard bev- erage of the Tartars, who almost live upon it in summer, and is also used largely by the Russians. The richer your milk, which should be unskimmed, the better will be your koumiss.
MILK PORRIDGE. *
Two dozen raisins quartered, two cups milk, one tablespoon flour, one saltspoon salt. Boil the raisins in a little water twenty minutes. Let the water boil away, and add the milk. When boiling, add the flour rubbed to a thin paste with a lit- tle cold milk. Boil eight or ten minutes. Season with salt, and strain before -serving.