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Plain Soup for Invalids

Name: Plain Soup for Invalids
Yield: 1 servings
Ingredients: % lb. of potatoes, scant; 1 pt. of water; % tsp. of salt; 1 tsp. of butter; Yolk of 1 egg

From The art of German cooking and baking, 1922

Serves 1

Presented as published in 1922. 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

246Calories

11 gProtein

40 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories246 kcal

Protein11 g

Carbohydrates40 g

Fiber4.8 g

Sugars2 g

Total Fat8.6 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol196 mg

Sodium1252 mg

Potassium1034 mg

Calcium57 mg

Iron2.7 mg

Magnesium59 mg

Phosphorus229 mg

Zinc1.3 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D1 mcg

Vitamin C45 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K4.7 mcg

Vitamin B60.8 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.4 mg

Folate58 mcg

Choline174 mg

Caffeine0 mg

Water243 g

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 180. The excerpt below is the record exactly as published.

PLAIN SOUP FOR INVALIDS. Ingredients for 1 plateful. % lb. of potatoes, scant 1 pt. of water % tsp. of salt 1 tsp. of butter Yolk of 1 egg

Cook this with the app: pantry check, scaling, and the assistant.