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Warm Milk with Cognac

Name: Warm Milk with Cognac
Yield: 1 servings
Ingredients: % pt. of milk; Yolk of an egg; Rind of % of a lemon; 3 tbsps. of cognac; 2 % tbsps. of sugar

From The art of German cooking and baking, 1922

Serves 1

Presented as published in 1922. 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

435Calories

14 gProtein

43 gCarbs

13 gFat

Full nutrition (35 nutrients)

Calories435 kcal

Protein14 g

Carbohydrates43 g

Fiber0 g

Sugars43 g

Total Fat13 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol215 mg

Sodium164 mg

Potassium436 mg

Calcium328 mg

Iron0.9 mg

Magnesium35 mg

Phosphorus347 mg

Zinc1.7 mg

Copper0 mg

Manganese0 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.3 mg

Folate24 mcg

Choline190 mg

Caffeine0 mg

Alcohol14 g

Water281 g

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 184. The excerpt below is the record exactly as published.

WARM MILK WITH COGNAC. Quantity for 1 tumblerful. % pt. of milk Yolk of an egg Rind of % of a lemon 3 tbsps. of cognac 2 % tbsps. of sugar

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