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Milk Soup - Plain
From European and American cuisine, 1914
Serves 6
Presented as published in 1914. 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
241Calories
13 gProtein
22 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories241 kcal
Protein13 g
Carbohydrates22 g
Fiber0 g
Sugars18 g
Total Fat12 g
Saturated Fat6.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol44 mg
Sodium528 mg
Potassium555 mg
Calcium451 mg
Iron0.3 mg
Magnesium45 mg
Phosphorus375 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.7 mg
Folate8.4 mcg
Choline65 mg
Caffeine0 mg
Water323 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 48. The excerpt below is the record exactly as published.
Milk Soup — Plain. — Let 2 quarts milk with a little salt, 1 teaspoonful sugar, come to a boil ; mix 4 tablespoonf uls of flour with 1 cup of milk
Cook this with the app: pantry check, scaling, and the assistant.