Fried Potato Soup
From The spirit of cookery, 1895
This soup has a mucilaginous body reminiscent of barley soup.
Presented as published in 1895. 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
1607Calories
9 gProtein
18 gCarbs
167 gFat
Full nutrition (22 nutrients)
Calories1607 kcal
Protein9.5 g
Carbohydrates18 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Cholesterol482 mg
Sodium96 mg
Potassium454 mg
Calcium287 mg
Iron0 mg
Magnesium28 mg
Phosphorus267 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.3 mg
Water272 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 117. The excerpt below is the record exactly as published.
Fried Potato Soup. — This soup goes under various patro- nymics, all of which are unsupported by history or anecdote. It possesses some specificity in this, that a portion of the potato-starch is by frying transformed into dextrin, which imparts to the soup a somewhat more mucilaginous body, reminding of barley soup. Some recipes order the addition of a pint of boiling cream, which is excessive and detri- mental to the savoury character and digestibility of the soup. Others advise the addition of a garnish of shredded lettuce
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Cook this with the app: pantry check, scaling, and the assistant.