Milch-Sappe mit Mandeln (Milk Soup with Almonds)
From German cookery for the English kitchen, 1906
This soup can be served hot or cold.
Presented as published in 1906. 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
1139Calories
46 gProtein
110 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories1139 kcal
Protein46 g
Carbohydrates110 g
Fiber9.1 g
Sugars79 g
Total Fat61 g
Saturated Fat20 g
Monounsaturated Fat25 g
Polyunsaturated Fat8.4 g
Omega-30.1 g
Cholesterol117 mg
Sodium387 mg
Potassium2181 mg
Calcium1377 mg
Iron2.6 mg
Magnesium295 mg
Phosphorus1318 mg
Zinc6.1 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D9.4 mcg
Vitamin C1.1 mg
Vitamin A312 mcg
Vitamin E16 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B125.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2 mg
Niacin (B3)4.2 mg
Folate33 mcg
Choline216 mg
Caffeine0 mg
Water863 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 12. The excerpt below is the record exactly as published.
Miloh-Sappe mit Mandeln. (Milk Soup with Almonds.) One Quart of Soup. Time of Preparaiion : \ hour. I quart milk. I oz. potato flour. I oz. sugar. A pinch of salt. 1 teaspoonful grated bitter almonds. 2 oz. grated sweet almonds
Cook this with the app: pantry check, scaling, and the assistant.