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Milk Soup (German Style)
From The encyclopaedia of practical cookery, 1892
Serves 4
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
164Calories
10 gProtein
11 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories164 kcal
Protein9.5 g
Carbohydrates11 g
Fiber0 g
Sugars12 g
Total Fat9 g
Saturated Fat4.9 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol76 mg
Sodium110 mg
Potassium383 mg
Calcium307 mg
Iron0.2 mg
Magnesium30 mg
Phosphorus271 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A98 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate5.9 mcg
Choline80 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 532. The excerpt below is the record exactly as published.
lqt. of Milk in a saucepan, and place it over the fire until boiling. Beat one egg together with a small quantity of salt and sufficient flour
Cook this with the app: pantry check, scaling, and the assistant.