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Dried Flour for Feeding Children

A method for producing dried flour by boiling, drying, and grinding for use in children's feed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Dried Flour for Feeding Children

Ingredients

Directions

The book gives no oven temperature. The 350°F in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dried flour

  1. Tie the flour in a strong muslin bag and drop it into cold water.

  2. Boil for three hours.

  3. Remove the flour ball and dry it in the sun all day or in a moderate oven (350°F) without shutting the door.

Make the feed

  1. To use, grate 2 teaspoons of the dried flour into 1 cup of boiling milk and water.

  2. Mix the flour with a little cold water, stir in, and boil for five minutes.

  3. Add salt and sweeten if desired.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the thickening base of the feed as its starch cooks and sets.

“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.

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