Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Spiced Milk
From The farm cook & rule book, 1923
Serves 2
A modern interpretation · AI-generated from the original record
Ingredients
- Heat 2 cupfuls of sweet milk
- Add 2 teaspoonfuls of sugar
- a speck of salt
- 1/2 teaspoonful of nutmeg
- 1/2 teaspoonful of cloves
- 1/2 teaspoonful of cinnamon
Method
Beat until the spices are blended with the milk and serve warm.
Nutrition per serving
805Calories
19 gProtein
138 gCarbs
22 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 5. The excerpt below is the record exactly as published.
Spiced Milk Heat 2 cupfuls of sweet milk but do not let it boil. Add 2 teaspoonfuls of sugar, a speck of salt and Vs teaspoonful of nut- meg, Ys teaspoonful of cloves and % teaspoonful of cinnamon.
Cook this with the app: pantry check, scaling, and the assistant.