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Milk Soup with Eggs

Name: Milk Soup with Eggs
Yield: 5 servings
Ingredients: 3 pints of Milk; 1 teacupful of sugar; a little cinnamon; three eggs; 3 table-spoonfuls of flour; :}lb. of melted butter

From The encyclopaedia of practical cookery, 1892

Serves 5

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

716Calories

14 gProtein

57 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories716 kcal

Protein14 g

Carbohydrates57 g

Fiber0 g

Sugars54 g

Total Fat49 g

Saturated Fat29 g

Monounsaturated Fat14 g

Polyunsaturated Fat2.3 g

Omega-30.2 g

Cholesterol244 mg

Sodium159 mg

Potassium498 mg

Calcium389 mg

Iron0.8 mg

Magnesium41 mg

Phosphorus371 mg

Zinc1.7 mg

Copper0 mg

Manganese0 mg

Vitamin D3.4 mcg

Vitamin C0 mg

Vitamin A452 mcg

Vitamin E1.5 mg

Vitamin K3.3 mcg

Vitamin B60.2 mg

Vitamin B121.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.7 mg

Folate23 mcg

Choline149 mg

Caffeine0 mg

Water288 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 533. The excerpt below is the record exactly as published.

Milk Soup with Egg’s. — Put 3 pints of Milk into a sauce- pan, add a little cinnamon and 1 teacupful of sugar, boil it up, then remove it to the side of the lire. Put three eggs in a basin, work them with a spoon, and add gradually 3 table-spoonfuls of flour and :}lb. of melted butter

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