Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Wheat | not in our table | 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
- quarter grains of bicer- bonate of potash
- five ounces of fresh milk
- an ounce of wheat flour
- an ounce of water
- two ounces
- two quarts
- nutmeg
Directions
Take of rice two ounces ; water, two quarts. Boil it for an hour and a half, then add sugar and nutmeg to taste. Some prefe: salt. An excellent drink in diar- rhoea, dysentery, etc,
Mix of malt bonate ounces fire. stir it becom Filter ready effect
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FOOD FOR THE SICK. 161
LIEBIG’S FOOD FOR INFANTS.
Mix together half an ounce of wheat flour, the same of malt flour, and seven and a quarter grains of bicer- bonate of potash, and an ounce of water. Add five ounces of fresh milk, and put the whole pon a gentle fire. When it begins to thicken, take it from the fire, stir it for five minutes, heat and stir again until it becomes quite fluid; finally boil it for a short time. Filter through a sieve to separate the bran; it is then ready for use. It will keep for twenty-four hours. Its effect is slightly laxative.