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Milk Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Presented as published in 1907. 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
420Calories
11 gProtein
83 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories420 kcal
Protein11 g
Carbohydrates83 g
Fiber7.5 g
Sugars5.5 g
Total Fat13 g
Saturated Fat2.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol32 mg
Sodium760 mg
Potassium871 mg
Calcium332 mg
Iron23 mg
Magnesium70 mg
Phosphorus219 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.8 mcg
Vitamin C31 mg
Vitamin A28 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7 mg
Folate111 mcg
Choline41 mg
Caffeine0 mg
Water449 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 6. The excerpt below is the record exactly as published.
Milk Soup. 2lbs. Potatoes. 2 Onions. Small blade of Mace. 20ZS. Butter, ipt. of Milk. 1 teaspoonful of crushed Tapioca. Seasoning of Pepper, Celery and Salt. 2qts. boiling Water
Cook this with the app: pantry check, scaling, and the assistant.