Bean and Potato Soup

Name: Bean and Potato Soup
Ingredients: a half pint of dry white beans; sliced potato sufficient to make one quart; milk or water sufficient to make two quarts; salt to season; a teacup of thin cream; as much prepared thyme as can be taken on the point of a pen-knife

From Every-day dishes and every-day work, 1897

Presented as published in 1897. 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

1496Calories

81 gProtein

166 gCarbs

87 gFat

Full nutrition (33 nutrients)

Calories1496 kcal

Protein81 g

Carbohydrates166 g

Fiber29 g

Sugars7.4 g

Total Fat87 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.4 g

Cholesterol241 mg

Sodium102 mg

Potassium7691 mg

Calcium810 mg

Iron19 mg

Magnesium651 mg

Phosphorus1907 mg

Zinc12 mg

Copper3.5 mg

Manganese6.3 mg

Vitamin D0 mcg

Vitamin C177 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K24 mcg

Vitamin B62.8 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.3 mg

Niacin (B3)9.7 mg

Folate135 mcg

Choline109 mg

Caffeine0 mg

Water848 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 62. The excerpt below is the record exactly as published.

Bean and Potato Soup. — Soak a half pint of dry white beans overnight ; in the morning drain and put to cook in boiling water. When tender, rub through a colander. Prepare sliced potato sufficient to make one quart, cook in as small a quantity of water as possible, rub through a colander, and add to the beans. Add milk or water sufficient to make two quarts, and as much prepared thyme as can be taken on the point of a pen- knife, with salt to season. Boil for a few minutes, add a teacup of thin cream

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