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Milk Soup

Name: Milk Soup
Yield: 8 servings
Ingredients: as much milk as will be required; half the rind of a lemon; a piece of cinnamon; the yolks of five eggs; a little salt

From Cassell's dictionary of cookery, 1892

Serves 8

Time: 1 hour. Sufficient for eight persons.

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

185Calories

10 gProtein

13 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories185 kcal

Protein9.8 g

Carbohydrates13 g

Fiber1 g

Sugars12 g

Total Fat11 g

Saturated Fat5.6 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol144 mg

Sodium98 mg

Potassium390 mg

Calcium328 mg

Iron0.4 mg

Magnesium31 mg

Phosphorus289 mg

Zinc1.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D2.9 mcg

Vitamin C8.1 mg

Vitamin A119 mcg

Vitamin E0.4 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B121.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.3 mg

Folate16 mcg

Choline131 mg

Caffeine0 mg

Water225 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 925. The excerpt below is the record exactly as published.

Milk Soup. — Boil as much millv as will be required to make the soup with half the rind of a lemon and a piece of cinnamon. Sweeten it, and put in a little salt. Have ready in a tureen, made hot, and placed before the fire, some neat pieces of thin toasted bread, pour a little of the boihng milk over thom, and cover closely. Eemove the rest of the milk from the fire, and stir in the yolks of five eggs

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