vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cream of Potato Soup
From The Twin-city housewife, 1920
Serves 2
Cook for five minutes.
Presented as published in 1920. 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
443Calories
11 gProtein
99 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories443 kcal
Protein11 g
Carbohydrates99 g
Fiber12 g
Sugars5.3 g
Total Fat7.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol16 mg
Sodium1743 mg
Potassium1362 mg
Calcium266 mg
Iron20 mg
Magnesium100 mg
Phosphorus217 mg
Zinc1.3 mg
Copper0.5 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A4.1 mcg
Vitamin E0.2 mg
Vitamin K25 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.1 mg
Folate127 mcg
Choline39 mg
Caffeine0 mg
Water460 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 16. The excerpt below is the record exactly as published.
Cream of Potato Soup Select three large potatoes, pare, wash and boil for five minutes, drain, and throw the water away. Cover with a pint of fresh boiling water, add an onion sliced, a bay leaf, and a stalk of celery chopped. Cover and boil until the potatoes are tender, press through a sieve into a quart of boiled milk to which has been added two tablespoons of flour, one of butter, a teaspoonful of salt and some pepper
Cook this with the app: pantry check, scaling, and the assistant.