Cream of Potato Soup

Name: Cream of Potato Soup
Ingredients: Cook three potatoes in boiling salted water.; one quart of milk; two slices of onion; two tablespoons butter; two tablespoons flour; one teaspoon salt; one eighth teaspoon pepper; one tablespoon chopped parsley

From Principles of cooking, 1914

Presented as published in 1914. 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

1109Calories

46 gProtein

164 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories1109 kcal

Protein46 g

Carbohydrates164 g

Fiber15 g

Sugars63 g

Total Fat54 g

Saturated Fat18 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol180 mg

Sodium2746 mg

Potassium3843 mg

Calcium1331 mg

Iron5.2 mg

Magnesium255 mg

Phosphorus1350 mg

Zinc6.1 mg

Copper0.7 mg

Manganese1.2 mg

Vitamin D9.4 mcg

Vitamin C111 mg

Vitamin A312 mcg

Vitamin E0.6 mg

Vitamin K11 mcg

Vitamin B62.3 mg

Vitamin B125.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)7.2 mg

Folate150 mcg

Choline246 mg

Caffeine0 mg

Water1489 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 29. The excerpt below is the record exactly as published.

Cream of Potato Soup. — Cook three potatoes in boiling salted water; when soft, rub through a sieve, and use about two and a half cups of potato. Scald one quart of milk with two slices of onion. Add the potato. Remove onion. Melt two tablespoons butter, add two tablespoons flour, and mix thoroughly. Add one teaspoon salt, one eighth teaspoon pepper. Stir into the soup. Boil three 78 ROOTS AND TUBERS minutes, sprinkle with one tablespoon chopped parsley

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