Milk Soup
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
1180Calories
45 gProtein
167 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories1180 kcal
Protein45 g
Carbohydrates167 g
Fiber1.4 g
Sugars97 g
Total Fat37 g
Saturated Fat20 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol303 mg
Sodium447 mg
Potassium1638 mg
Calcium1254 mg
Iron4.8 mg
Magnesium146 mg
Phosphorus1188 mg
Zinc5.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A392 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.8 mg
Vitamin B125.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.6 mg
Niacin (B3)4.8 mg
Folate229 mcg
Choline326 mg
Caffeine0 mg
Water907 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 2. The excerpt below is the record exactly as published.
MILK SOUP (fine). 1 qt. fresh milk; 14 Qt. water; yolk of 2 eggs; a pinch of salt; whites of 2 eggs beaten stiff; a heaping teaspoonful of sugar; a heaping tablespoonful of cornstarch; lemon peel or vanilla, or 2 fresh peach leaves. Put on the stove the water and milk, add the corn- starch after it has been dissolved with a little of the water ; a pinch of salt and the beaten yolks, also the lemon or peach leaves and sugar, stirring all the time while heating. When it begins to thicken re- move from the fire at once and pour into a dish. Drop spoonfuls of the beaten whites of egg on top, and sprinkle with sugar and cinnamon. Then put on cover at once so that the heat may cook the whites. MRS. 0. W. STR1EGLER. Milk Soup. y2 cup rice; 1 qt. milk; 1 egg; *4 C^P sugar; y2 teaspoon nutmeg
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