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Potato Flour Soup
From Practical household cookery, 1891
Serves 2
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
104Calories
7 gProtein
12 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories104 kcal
Protein6.6 g
Carbohydrates12 g
Fiber0.2 g
Sugars4.1 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.5 g
Cholesterol7.5 mg
Sodium362 mg
Potassium303 mg
Calcium10 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus74 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A2.5 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate14 mcg
Choline25 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 35. The excerpt below is the record exactly as published.
POTATO FLOUR SOUP. Dilute a tablespoonful of fecula or potato flour with two or three of cold broth, then pour it into a stewpan with a 78 PRACTICAL HOUSEHOLD COOKERY. pint of boiling broth
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