Milk Soup
From The school cookery book, 1881
This soup may be made richer by adding 1 oz. of butter or dripping to the quart of cold water; also by putting a yolk of an egg well beaten in the tureen, and mixing the cooked soup slowly with it. The soup must be off the boil, or the egg will curdle.
Presented as published in 1881. 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
863Calories
29 gProtein
155 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories863 kcal
Protein29 g
Carbohydrates155 g
Fiber15 g
Sugars41 g
Total Fat16 g
Saturated Fat9.3 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol58 mg
Sodium2586 mg
Potassium3110 mg
Calcium758 mg
Iron4.8 mg
Magnesium202 mg
Phosphorus840 mg
Zinc4 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D4.7 mcg
Vitamin C112 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K10 mcg
Vitamin B62 mg
Vitamin B122.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.7 mg
Folate126 mcg
Choline160 mg
Caffeine0 mg
Water2004 g
As published
This recipe was extracted from The school cookery book (1881), page 21. The excerpt below is the record exactly as published.
Milk Soup. — Required: 1 lb. potatoes; 1 oz. 5° SOUPS. crushed sago; 2 onions; 1 pint milk; 1 quart water; teaspoonful salt; 1 pinch of pepper
Cook this with the app: pantry check, scaling, and the assistant.