Cream of Potato Soup

Name: Cream of Potato Soup
Ingredients: 3 potatoes; 1 teaspoonful salt; 2£ cupfuls milk; 2 egg yolks; 1 egg; J teaspoonful celery salt; Pepper

From A text-book of cooking, 1915

Presented as published in 1915. 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

921Calories

42 gProtein

110 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories921 kcal

Protein42 g

Carbohydrates110 g

Fiber10 g

Sugars33 g

Total Fat36 g

Saturated Fat13 g

Monounsaturated Fat7 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol259 mg

Sodium2672 mg

Potassium2980 mg

Calcium939 mg

Iron7.2 mg

Magnesium209 mg

Phosphorus1004 mg

Zinc5 mg

Copper0.6 mg

Manganese1.2 mg

Vitamin D6.8 mcg

Vitamin C90 mg

Vitamin A275 mcg

Vitamin E2.9 mg

Vitamin K9.2 mcg

Vitamin B61.9 mg

Vitamin B123.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.4 mg

Niacin (B3)5.6 mg

Folate92 mcg

Choline311 mg

Caffeine0 mg

Water949 g

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 48. The excerpt below is the record exactly as published.

CREAM OF POTATO SOUP 3 potatoes 1 teaspoonful salt 2£ cupfuls milk Pepper 2 egg yolks or 1 egg J teaspoonful celery salt

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