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Marcellus's Potato Soup (No. 1)
From The Blue grass cook book, 1904
Serves 2
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
575Calories
7 gProtein
44 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories575 kcal
Protein7 g
Carbohydrates44 g
Fiber4.7 g
Sugars1.8 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium38 mg
Potassium1070 mg
Calcium99 mg
Iron1.8 mg
Magnesium59 mg
Phosphorus195 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K7.3 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate34 mcg
Choline27 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 17. The excerpt below is the record exactly as published.
MARCELLUS'S POTATO SOUP (No. 1) 3 large-sized potatoes, Butter, 1 cup of cream, Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.