Name: Malt-Soup for Infants
Ingredients: 20 ounces water; 3 ounces malt extract; 2.5 teaspoons potassium bicarbonate solution

Malt-Soup for Infants

Ingredients

20 ounces water
3 ounces malt extract
2.5 teaspoons potassium bicarbonate solution

Directions

In a second dish, combine 20 ounces of water and 3 ounces of malt extract.
Dissolve the mixture at a temperature of about 120°F (49°C).
Add 2.5 teaspoons of potassium bicarbonate solution.
Mix all ingredients and bring to a boil.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Malt extract: Provides sugars that give the soup its sweetness and body.
Potassium bicarbonate solution: Acts as an alkaline buffer that raises the mixture's pH.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.