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Cream of Potato Soup
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
533Calories
21 gProtein
58 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein21 g
Carbohydrates58 g
Fiber4.5 g
Sugars30 g
Total Fat36 g
Saturated Fat14 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat1.7 g
Omega-30.2 g
Cholesterol115 mg
Sodium2451 mg
Potassium1325 mg
Calcium680 mg
Iron1.1 mg
Magnesium92 mg
Phosphorus630 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.9 mcg
Vitamin C5.7 mg
Vitamin A247 mcg
Vitamin E0.8 mg
Vitamin K4.4 mcg
Vitamin B60.6 mg
Vitamin B123 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.9 mg
Folate37 mcg
Choline118 mg
Caffeine0 mg
Water634 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 58. The excerpt below is the record exactly as published.
Cream of Potato Soup IVz cupfuls mashed potatoes 2 tablespoonfuls flour 4 cupfuls milk IVz teaspoonfuls salt 1 small onion % teaspoonful butter 2 tablespoonfuls butter
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