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Potato and Chervil Purée Soup
From Practical household cookery, 1891
Serves 3
Can be made cheaper by using water and milk.
Presented as published in 1891. 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
460Calories
13 gProtein
32 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories460 kcal
Protein13 g
Carbohydrates32 g
Fiber5.1 g
Sugars6.9 g
Total Fat39 g
Saturated Fat17 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat0.7 g
Cholesterol112 mg
Sodium735 mg
Potassium1025 mg
Calcium137 mg
Iron7.2 mg
Magnesium58 mg
Phosphorus208 mg
Zinc1.2 mg
Copper1.1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C5.8 mg
Vitamin A3.2 mcg
Vitamin E0.1 mg
Vitamin K2.5 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.3 mg
Folate26 mcg
Choline29 mg
Caffeine0 mg
Water474 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 16. The excerpt below is the record exactly as published.
POTATO AND CHERVIL FUR^E SOUP. Feel and cut in quarters six large potatoes ; boil them in salt water for five or six minutes, in order to remove all sourness ; strain the water ; pour the potatoes into a stew- pan with one quart of broth, two leeks, and half a head of celery ; boil till the potatoes are quite done ; then pass the whole through a sieve; return the purde to the stewpan, with the remainder of the broth; add some more if re- quired; also a little grated nutmeg, half a pint of cream, an ounce of fresh butter, and a little blanched chervil chopped very fine
Cook this with the app: pantry check, scaling, and the assistant.