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Cream Potato Soup
From Vegetarian Cook Book, 1904
Serves 5
Presented as published in 1904. 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
814Calories
7 gProtein
26 gCarbs
76 gFat
Full nutrition (34 nutrients)
Calories814 kcal
Protein6.6 g
Carbohydrates26 g
Fiber2.6 g
Sugars2.4 g
Total Fat76 g
Saturated Fat43 g
Monounsaturated Fat16 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol219 mg
Sodium2390 mg
Potassium566 mg
Calcium167 mg
Iron0.4 mg
Magnesium31 mg
Phosphorus195 mg
Zinc0.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A73 mcg
Vitamin E0.4 mg
Vitamin K8 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate8.2 mcg
Choline22 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 8. The excerpt below is the record exactly as published.
CREAM POTATO SOUP Milk or cream, 1 quart. Potatoes, mashed, 3 cups. Salt.
Cook this with the app: pantry check, scaling, and the assistant.