Milch-Siippe (Milk Soup)

Name: Milch-Siippe (Milk Soup)
Ingredients: I quart milk; I Salt; I egg; I A Iktie flour

From German cookery for the English kitchen, 1906

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

656Calories

38 gProtein

45 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories656 kcal

Protein38 g

Carbohydrates45 g

Fiber0 g

Sugars47 g

Total Fat36 g

Saturated Fat20 g

Monounsaturated Fat8.5 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol303 mg

Sodium441 mg

Potassium1531 mg

Calcium1227 mg

Iron0.9 mg

Magnesium122 mg

Phosphorus1083 mg

Zinc4.7 mg

Copper0 mg

Manganese0 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A392 mcg

Vitamin E1 mg

Vitamin K0.2 mcg

Vitamin B60.7 mg

Vitamin B125.7 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.6 mg

Niacin (B3)1.1 mg

Folate24 mcg

Choline321 mg

Caffeine0 mg

Water897 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.

Milch-Siippe. (Milk Soup.) Ofie Quart of Soup, Time of Preparation : \ hour. I quart milk. 1 Salt. I egg. I A Iktie flour

Cook this with the app: pantry check, scaling, and the assistant.