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Cream of Potato Soup
From Cookery for little girls, 1910
Presented as published in 1910. 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
409Calories
10 gProtein
74 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories409 kcal
Protein10 g
Carbohydrates74 g
Fiber6.4 g
Sugars6.5 g
Total Fat7.9 g
Saturated Fat3.1 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol18 mg
Sodium1384 mg
Potassium1280 mg
Calcium127 mg
Iron1.2 mg
Magnesium83 mg
Phosphorus219 mg
Zinc1.4 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D0.9 mcg
Vitamin C26 mg
Vitamin A31 mcg
Vitamin E0.1 mg
Vitamin K7.6 mcg
Vitamin B61 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.3 mg
Folate35 mcg
Choline63 mg
Caffeine0 mg
Water578 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 9. The excerpt below is the record exactly as published.
Cream of potato soup is made by adding two scant cupfuls of mashed potato to the milk foun- dation given. Some people like the addition of a half-teaspoonful of onion juice to flavor or a ta- blespoonful of chopped bacon. If too thick it can be thinned with some of the boiling potato water
Cook this with the app: pantry check, scaling, and the assistant.