vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Milk Soup with Snowballs
From European and American cuisine, 1914
Serves 2
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
437Calories
29 gProtein
24 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories437 kcal
Protein29 g
Carbohydrates24 g
Fiber0 g
Sugars24 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium327 mg
Potassium869 mg
Calcium656 mg
Iron1.8 mg
Magnesium70 mg
Phosphorus690 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water508 g
Estimated from matched ingredients across 2 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 with Snowballs.— Put 1 quart milk with the yolks of 4 eggs, sugar to taste, in a saucepan oyer the fire ; beat with an egg beater until the milk comes to a boil ; then remove quick from the fire, add 1 teaspoonful vanilla fiavor
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