Milk Soup (fine)
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
921Calories
57 gProtein
59 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories921 kcal
Protein57 g
Carbohydrates59 g
Fiber0.1 g
Sugars52 g
Total Fat50 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.9 g
Omega-30.2 g
Cholesterol861 mg
Sodium662 mg
Potassium1741 mg
Calcium1318 mg
Iron3.5 mg
Magnesium143 mg
Phosphorus1382 mg
Zinc6.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A632 mcg
Vitamin E2.6 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B127 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.3 mg
Niacin (B3)1.2 mg
Folate94 mcg
Choline762 mg
Caffeine0 mg
Water1248 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
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