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Potato Cream Soup

From Cooking for profit, 1886

Serves 2

The recipe appears to be incomplete.

Presented as published in 1886. 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

462Calories
12 gProtein
105 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories462 kcal
Protein12 g
Carbohydrates105 g
Fiber13 g
Sugars4.9 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium36 mg
Potassium2550 mg
Calcium72 mg
Iron4.9 mg
Magnesium138 mg
Phosphorus342 mg
Zinc1.8 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.4 mg
Folate90 mcg
Choline73 mg
Caffeine0 mg
Water475 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 147. The excerpt below is the record exactly as published.

Potato Cream Soup Meat. Without A Place for the blocks of ice, opening in front. BB Cold rooms fitted with shelves. Front doors. C Space under ice floor and zinc drainer where milk and butter may be kept. Front door. DD Small doors opening into the ice box letting the cold air in. EE Small doors open into a ventilating pipe letting the warm air and vapor out. Shelves. One of the two rooms can be used to hang joints of meats upon hooks set un- der the shelves and be opened only ait long intervals while the other side used for various purposes may have the door in almost constant swing, and instead of letting a warm blast be forced through the ice every time the door is banged, a self-acting spring door over the aperature D closes with the momentary pressure. Milk and butter easily take the flavors of other articles of provision such as onions and celery, stored with them; hence, the use of having a special com- partment for them in the refrigerator. It is, ^ unfortunately, a very common supposition that the cellar is the best place for the refrigerator, while, on the contrary, it is generally the very worst. A hall-cellar or basement partly above ground and with a free circulation of air, IS likely to be the best; and, yet, some of the cooling rooms, which it is a pleas- ure to enter, where everything has the cool, fresh and solid appearance of a dry winter's day, though the mercury outside has climbed up into the nineties, are built in recesses left for them in the walls of the buildings on the same levels as the dining room and kitchen. "When I get my refriergator built," Neither meat nor soup vegetables in house. Took : 8 potatoes
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Cook this with the app: pantry check, scaling, and the assistant.