vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Irish Potato Soup
From Virginia Cookery-book, 1884
Serves 5
Presented as published in 1884. 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
430Calories
21 gProtein
50 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories430 kcal
Protein21 g
Carbohydrates50 g
Fiber3.8 g
Sugars20 g
Total Fat26 g
Saturated Fat8.5 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol222 mg
Sodium217 mg
Potassium1406 mg
Calcium525 mg
Iron2.2 mg
Magnesium93 mg
Phosphorus578 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4.5 mcg
Vitamin C35 mg
Vitamin A189 mcg
Vitamin E0.6 mg
Vitamin K3.7 mcg
Vitamin B60.8 mg
Vitamin B122.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.3 mg
Folate46 mcg
Choline209 mg
Caffeine0 mg
Water518 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 43. The excerpt below is the record exactly as published.
Irish I^otato Soup. — Boil well one quart of J)otatoes, and mash up smoothly in a little boiling water until quite thin. Stir in two ounces of butter, a little pepper and salt, into two quarts of milk. Beat up four eggs
Cook this with the app: pantry check, scaling, and the assistant.