Museum blip.

One of my favourite exhibits is the chemist's shop, and for some reason I picked out this tin to blip. I remember  seeing this in the kitchen in my childhood, though I don't remember being given any. I always thought it was an odd name though, so looked it up - still widely sold today apparently:

"Slippery Elm is the ground inner lining of the bark of the Slippery Elm tree (Ulmus fulva), which is found in the forest glades of the Americas. It is capable of absorbing many times its own weight in liquid and forms a mucilage. For many people milk is difficult to digest, as the milk protein forms into heavy clots in the stomach. When Slippery Elm is mixed with hot milk a mucilage is formed which disperses throughout the milk preventing these heavy clots from forming. In this way instead of the solid mass being formed in the stomach, a finer more easily digested curd is produced.

Pre-cooked wheaten flour, barley malt, powdered slippery elm bark 2.5%, sugar."

Now I'll have to look up "mucilage"!