vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Milk Soup
From Consult me, 1902
Serves 3
A comforting dish.
Presented as published in 1902. 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
528Calories
15 gProtein
83 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories528 kcal
Protein15 g
Carbohydrates83 g
Fiber0.1 g
Sugars83 g
Total Fat16 g
Saturated Fat8.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol171 mg
Sodium160 mg
Potassium625 mg
Calcium518 mg
Iron0.5 mg
Magnesium49 mg
Phosphorus455 mg
Zinc2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0.2 mg
Vitamin A174 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate17 mcg
Choline165 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 328. The excerpt below is the record exactly as published.
MILK SOUP. — With cinnamon boil a quart of milk, 2 bay leaves, and moist sugar. Put sippits in a dish ; pour the milk over them ; simmer over the fire till the bread is soft ; beat up the 7olks of 2 eggs with a little milk
Cook this with the app: pantry check, scaling, and the assistant.