Cream of Potato

Name: Cream of Potato
Ingredients: one cup of mashed potato; one pint of hot milk; one cup of white sauce; flavor with salt; pepper; celery salt; onion juice

From The home science cook book, 1902

Half potato and half white turnip also makes a good soup.

Presented as published in 1902. 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

345Calories

13 gProtein

57 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories345 kcal

Protein13 g

Carbohydrates57 g

Fiber3.4 g

Sugars16 g

Total Fat7.3 g

Saturated Fat4.4 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol23 mg

Sodium1070 mg

Potassium1017 mg

Calcium360 mg

Iron1.1 mg

Magnesium66 mg

Phosphorus357 mg

Zinc1.7 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0.4 mcg

Vitamin C13 mg

Vitamin A213 mcg

Vitamin E0.2 mg

Vitamin K4.3 mcg

Vitamin B60.6 mg

Vitamin B121.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.1 mg

Folate40 mcg

Choline28 mg

Caffeine0 mg

Water364 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 34. The excerpt below is the record exactly as published.

Cream of Potato. Mix one cup of mashed potato with one pint of hot milk ; add one cup of white sauce, flavor with salt, Soup's. 79 pepper, celery salt, and onion juice

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