Soybean Milk
From Foods, their selection and preparation, 1935
This milk contains two different proteins; one coagulates when boiled and can be skimmed off.
Presented as published in 1935. 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
2037Calories
196 gProtein
132 gCarbs
98 gFat
Full nutrition (33 nutrients)
Calories2037 kcal
Protein196 g
Carbohydrates132 g
Fiber37 g
Sugars0 g
Total Fat98 g
Saturated Fat14 g
Monounsaturated Fat22 g
Polyunsaturated Fat55 g
Cholesterol0 mg
Sodium94 mg
Potassium6197 mg
Calcium720 mg
Iron18 mg
Magnesium1063 mg
Phosphorus2944 mg
Zinc22 mg
Copper5.2 mg
Manganese9.9 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K168 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)3.4 mg
Niacin (B3)4.8 mg
Folate930 mcg
Choline0 mg
Caffeine0 mg
Water2840 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 231. The excerpt below is the record exactly as published.
soybean milk.” It may be used in the form of the milk, but more frequently the proteins are separated in the same way as the curd of milk, for use fresh or as a cured soy cheese. The United States Department of Agri¬ culture gives the following directions for the preparation of soybean milk and curd.1 Method 1. Wash dry soybeans and soak them overnight. Remove the skins by rubbing them off in the water; they will float to the surface and can be discarded. Grind the beans fine in a food grinder. Put the ground beans in a cheese¬ cloth bag and immerse it in a bowl of lukewarm water, using 3 quarts of water to a pound of dry beans. Work thoroughly with the hands for 5 to 10 minutes, then wring the bag of pulp until it is dry. Boil the creamy white liquid over a low fire for 30 minutes, stirring frequently to prevent scorching. Add sugar and salt to taste
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