Liebig's Receipt

From Diet in illness and convalescence (1899).

Source and licence

From Diet in illness and convalescence (1899), printed page 63, digitised by the Internet Archive: https://archive.org/details/8506519.nlm.nih.gov

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

Take half an ounce of wheat flour, half an ounce of malt flour, and seven and a quarter grains of crystallized bicarbonate of potash, and, after mixing them well, add one ounce of water, then five ounces of cow's milk.
Warm the mixture, continually stirring, over a very slow fire, until it becomes thick.
Then remove the vessel from the fire, stir again for five minutes, put it back on the fire, and let it boil well.
It is necessary that the food should form a thin and sweet liquid previous to its final boiling.
Before using, it should be strained through a line hair sieve.
Pavy says, in regard to this receipt : " To avoid the trouble of weighing, as much wheat flour as will lie on a table-spoon is an ounce, and a moderate table-spoonful of malt flour corresponds with half an ounce." Malt made from barley should be used, and a common coffee-mill answers the purpose of grinding it into flour, which is to be cleaned from the husk by a coarse sieve.
The bicarbonate of potash is added to neutralize the acid reaction of the two kinds of flour, and also to raise the amount of alkali in the food to the equivalent of the proportion of that in woman's milk.
The ferment in the malt, during its exposure to heat, converts the starch of both the flours into dex-