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German Potato Soup
From The Cook County cook book, 1912
Serves 4
This is almost equal to oyster stew.
Presented as published in 1912. 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
149Calories
5 gProtein
31 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories149 kcal
Protein4.8 g
Carbohydrates31 g
Fiber4.5 g
Sugars5 g
Total Fat1.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.7 mg
Sodium33 mg
Potassium812 mg
Calcium83 mg
Iron1.5 mg
Magnesium48 mg
Phosphorus135 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C32 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K3.2 mcg
Vitamin B60.6 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate30 mcg
Choline26 mg
Caffeine0 mg
Water439 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 136. The excerpt below is the record exactly as published.
GERMAN POTATO SOUP.— Cook 1 leek and 4 or 5 potatoes in a qt. of water. Pour off the water and mash the potatoes and leek, return the water and set on the stove again. Put a table- spoon of water in a spider and add a chopped onion; simmer until the onion is done, but not brown; add a few cracker crumbs and brown it nicely; add \]^ cups milk, season, and add to the soup. This is almost equal to oyster stew. — Mrs. Robt. McLelland, Wheeling, 111. IOWA POTATO SOUP.— Boil 1 doz. small, peeled potatoes in 1 qt. of water
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