Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
149
Calories
8g
Protein
8g
Fat
12g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 quart of milk
- three ounces of but- ter
- one teaspoon ful of corn-starch
- one salt spoonful of salt
Directions
1
Boil one quart of milk and stir into it three ounces of but- ter, mixed with one teaspoon ful of corn-starch and one salt spoonful of salt. Let the whole boil five minutes. Have ready a few slices of toast, pour the milk over them, and send it to the table hot. This is generally a breakfast dish, but is nice for supper also.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive