Brown Soup

Name: Brown Soup
Ingredients: two pints of sliced potatoes; one third as much of the thin brown shavings from the top of a loaf of whole-wheat bread; one quart of water; a cup of strained, stewed tomatoes; a half cup of cream; a little salt

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

Ensure the bread crust is not burned for best flavor.

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

1184Calories

31 gProtein

174 gCarbs

43 gFat

Full nutrition (33 nutrients)

Calories1184 kcal

Protein31 g

Carbohydrates174 g

Fiber34 g

Sugars8.3 g

Total Fat43 g

Saturated Fat24 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat0.4 g

Cholesterol121 mg

Sodium3287 mg

Potassium4624 mg

Calcium545 mg

Iron57 mg

Magnesium330 mg

Phosphorus621 mg

Zinc4.6 mg

Copper8.2 mg

Manganese12 mg

Vitamin D0 mcg

Vitamin C69 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K2.8 mcg

Vitamin B62.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)11 mg

Folate90 mcg

Choline0 mg

Caffeine0 mg

Water1926 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.

Brown Soup. — Simmer together two pints of sliced pota- toes and one third as much of the thin brown shavings (not thicker than a silver dime) from the top of a loaf of whole- wheat bread, in one quart of water. The crust must not be burned or blackened, and should not include any of the soft por- tion of the loaf. When the potatoes are tender, mash all through a colander. Flavor with a cup of strained, stewed tomatoes, a little salt, and return to the fire ; when hot, add a half cup of cream

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