Americandinner
Cream of Potato Soup
From Cooking in the elementary schools, January, 1922, 1922
If desired, a slice of onion may be boiled with the soup for flavor. A little whipped cream may be added to soup just before serving.
Presented as published in 1922. 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
817Calories
38 gProtein
94 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories817 kcal
Protein38 g
Carbohydrates94 g
Fiber3.1 g
Sugars50 g
Total Fat33 g
Saturated Fat19 g
Monounsaturated Fat7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol121 mg
Sodium3338 mg
Potassium2106 mg
Calcium1254 mg
Iron1.5 mg
Magnesium158 mg
Phosphorus1098 mg
Zinc4.8 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D9.8 mcg
Vitamin C13 mg
Vitamin A327 mcg
Vitamin E0.5 mg
Vitamin K3.8 mcg
Vitamin B61.1 mg
Vitamin B125.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.5 mg
Niacin (B3)4.4 mg
Folate42 mcg
Choline201 mg
Caffeine0 mg
Water1025 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 3. The excerpt below is the record exactly as published.
CREAM OF POTATO SOUP Bread with Jam 1 c. mashed potato 4 c. milk 1 t. salt 2 T. fat 2 T. flour
Cook this with the app: pantry check, scaling, and the assistant.