vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Milk Soup
From The household cook book, 1902
Serves 4
Good for delicate persons and children.
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
34Calories
1 gProtein
2 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories34 kcal
Protein1.4 g
Carbohydrates2.4 g
Fiber0.7 g
Sugars1.1 g
Total Fat2.3 g
Saturated Fat0.8 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol92 mg
Sodium2429 mg
Potassium15 mg
Calcium25 mg
Iron0.4 mg
Magnesium1.2 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A33 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate12 mcg
Choline70 mg
Caffeine0 mg
Water4.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 433. The excerpt below is the record exactly as published.
MILK SOUP.— Use 1 quart of new milk, 1 saltspoon of salt, 1 saltspoon of powdered cinnamon, 1 teaspoon of granulated sugar; scald all together for an hour in a pitcher set in a kettle of water; then add the welhbeaten yolks of 2 eggs.
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