Potato or Milk Soup

Name: Potato or Milk Soup
Ingredients: two quarts of stock; a quart of finely mashed potatoes; a quart of milk; a pint of flour; onion; pepper; salt

From On habits and manners, 1888

Presented as published in 1888. 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

2596Calories

82 gProtein

391 gCarbs

82 gFat

Full nutrition (34 nutrients)

Calories2596 kcal

Protein82 g

Carbohydrates391 g

Fiber26 g

Sugars70 g

Total Fat82 g

Saturated Fat43 g

Monounsaturated Fat18 g

Polyunsaturated Fat7.6 g

Omega-30.9 g

Cholesterol236 mg

Sodium3116 mg

Potassium4864 mg

Calcium1703 mg

Iron19 mg

Magnesium369 mg

Phosphorus1897 mg

Zinc9.2 mg

Copper0.9 mg

Manganese6.1 mg

Vitamin D10 mcg

Vitamin C12 mg

Vitamin A804 mcg

Vitamin E3.4 mg

Vitamin K64 mcg

Vitamin B62 mg

Vitamin B127.3 mcg

Thiamin (B1)3.8 mg

Riboflavin (B2)3.3 mg

Niacin (B3)28 mg

Folate489 mcg

Choline329 mg

Caffeine0 mg

Water1737 g

As published

This recipe was extracted from On habits and manners (1888) by M. F. Armstrong, page 77. The excerpt below is the record exactly as published.

POTATO OR MILK SOUP. Take two quarts of stock and thicken it either with a quart of finely mashed potatoes, or a quart of milk into which you have rubbed a pint of flour. In both cases season with onion, pepper and salt

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