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Milk Soup

Name: Milk Soup
Yield: 6 servings
Ingredients: 2 qts. of milk; % lb. of sugar; 1 small stick of cinnamon; 1 pinch of salt; 1 tbsp. of lemon sugar; % lb. cornstarch

From The art of German cooking and baking, 1922

Serves 6

Presented as published in 1922. 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

305Calories

0 gProtein

75 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories305 kcal

Protein0.4 g

Carbohydrates75 g

Fiber0.8 g

Sugars40 g

Total Fat0.4 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol1 mg

Sodium7.1 mg

Potassium18 mg

Calcium20 mg

Iron0.3 mg

Magnesium2.7 mg

Phosphorus14 mg

Zinc0.1 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A2.8 mcg

Vitamin E0 mg

Vitamin K0.3 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.1 mcg

Choline1.7 mg

Caffeine0 mg

Water11 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 8. The excerpt below is the record exactly as published.

MILK SOUP. Quantity for 6 Persons. 2 qts. of milk % lb. of sugar 1 small stick of cinnamon 1 pinch of salt 1 tbsp. of lemon sugar % lb. cornstarch

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