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Cream of Potato Soup
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Onion or celery can be simmered for flavor.
Presented as published in 1907. 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
110Calories
3 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories110 kcal
Protein3 g
Carbohydrates25 g
Fiber3 g
Sugars2.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium18 mg
Potassium562 mg
Calcium27 mg
Iron1.1 mg
Magnesium31 mg
Phosphorus79 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate27 mcg
Choline16 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 84. The excerpt below is the record exactly as published.
Cream of Potato Soup For each qt soup required, allow 3 medium sized potatoes, peeled and cut in slices, and cooked in sufiicient water to cover. When tender, rub through a colander, then return to the fire and add 3 cups hot milk, a lump of butter, and salt to taste. When the soup has come to a boil, add 1 tablesp flour rubbed smooth in a little cold water, and boil a few minutes longer, and serve. A slice of onion or a stalk of celery
Cook this with the app: pantry check, scaling, and the assistant.