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Milk Soup A la Royale

Name: Milk Soup A la Royale
Yield: 16 servings
Ingredients: 1gall. of Milk; a little salt and sugar; the yolks of twelve eggs; diluted with cream; thirty-six crottons of the crumb from a household loaf

From The encyclopaedia of practical cookery, 1892

Serves 16

Presented as published in 1892. 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

641Calories

27 gProtein

78 gCarbs

24 gFat

Full nutrition (32 nutrients)

Calories641 kcal

Protein27 g

Carbohydrates78 g

Fiber3.1 g

Sugars19 g

Total Fat24 g

Saturated Fat6 g

Monounsaturated Fat2.8 g

Polyunsaturated Fat2.8 g

Omega-30.3 g

Cholesterol31 mg

Sodium737 mg

Potassium525 mg

Calcium586 mg

Iron4.5 mg

Magnesium65 mg

Phosphorus400 mg

Zinc2.2 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D2.3 mcg

Vitamin A78 mcg

Vitamin E2.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)6.7 mg

Folate0 mcg

Choline43 mg

Water283 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 533. The excerpt below is the record exactly as published.

Milk Soup A la Royale.— Boil Jgall. of Milk, and add a little salt and sugar, and a liaison of the yolks of twelve eggs diluted with cream. Cut thirty -six crottons of the crumb from a household loaf

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