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Milk Sugared or Lait Sucre
From Cassell's dictionary of cookery, 1892
Serves 4
A cold drink for evening entertainments.
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
161Calories
9 gProtein
16 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories161 kcal
Protein8.5 g
Carbohydrates16 g
Fiber2.7 g
Sugars13 g
Total Fat8 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol30 mg
Sodium96 mg
Potassium414 mg
Calcium340 mg
Iron0.2 mg
Magnesium33 mg
Phosphorus254 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.4 mcg
Vitamin C32 mg
Vitamin A80 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate3.3 mcg
Choline46 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 926. The excerpt below is the record exactly as published.
Milk Sugared, or Lait Sucre.— A cold drink for evening entertainments, much used for cliildren in France, and made by simply boihng milk with lemon-rind
Cook this with the app: pantry check, scaling, and the assistant.