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Milk Soup

Name: Milk Soup
Yield: 1 servings
Ingredients: about J^ milk; ^ meat or vegetable stock; slightly thickened with flour; the whites of 4 or 5 hard-boiled eggs; 1 teaspoon salt; 3 shakes of pepper

From The Cook County cook book, 1912

Serves 1

Recipe by Mrs. Roger Rawlings, Chicago Heights, IL.

Presented as published in 1912. 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

229Calories

9 gProtein

55 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories229 kcal

Protein9.4 g

Carbohydrates55 g

Fiber19 g

Sugars1.3 g

Total Fat3.1 g

Saturated Fat1.3 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol1.9 mg

Sodium2371 mg

Potassium1041 mg

Calcium351 mg

Iron7.8 mg

Magnesium132 mg

Phosphorus143 mg

Zinc1 mg

Copper1 mg

Manganese9.7 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A24 mcg

Vitamin E0.8 mg

Vitamin K123 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.6 mg

Folate26 mcg

Choline12 mg

Caffeine0 mg

Water33 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 130. The excerpt below is the record exactly as published.

MILK SOUP. — The various soups known as creams are usually about J^ milk, and ^ meat or vegetable stock, slightly thickened with flour, which has been blended with fat; for exam- ple, the tough, flabby portions and white bodies, cream, like soup, and just before serving season with 1 teaspoon salt and 3 shakes of pepper. Chop coarsely, the whites of 4 or 5 hard-boiled eggs

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