Cold Milk Soup (Sopa de Leche Frio)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
This custardy soup is slightly sweetened and makes an appetizing introduction to a Spanish supper.
Presented as published in 1936. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
972Calories
59 gProtein
85 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories972 kcal
Protein59 g
Carbohydrates85 g
Fiber5.6 g
Sugars75 g
Total Fat47 g
Saturated Fat27 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol175 mg
Sodium560 mg
Potassium2376 mg
Calcium1871 mg
Iron0.5 mg
Magnesium187 mg
Phosphorus1491 mg
Zinc6.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D14 mcg
Vitamin C103 mg
Vitamin A469 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B127.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)2.4 mg
Niacin (B3)1.8 mg
Folate27 mcg
Choline270 mg
Caffeine0 mg
Water1499 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 44. The excerpt below is the record exactly as published.
D MILK SOUP J (Sop a de Lee he Frio) 3 pints whole milk Juice 1 lemon 3 egg whites Grated rind of Y2 lemon Powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.