drink
Milk Julep
From The Central cook book, 1924
Variations include adding chocolate syrup, mint, nutmeg, cinnamon, whipped cream, or ice cream.
Presented as published in 1924. 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
208Calories
8 gProtein
24 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories208 kcal
Protein8 g
Carbohydrates24 g
Fiber0 g
Sugars25 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium373 mg
Calcium300 mg
Iron0 mg
Magnesium30 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 63. The excerpt below is the record exactly as published.
Milk Julep 1 egg. 1 cup milk. 1 tablespoon sugar. Salt. Vanilla
Cook this with the app: pantry check, scaling, and the assistant.