Potato Soup
From Reasonable recipes, 1940
Presented as published in 1940. 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
2346Calories
40 gProtein
282 gCarbs
124 gFat
Full nutrition (34 nutrients)
Calories2346 kcal
Protein40 g
Carbohydrates282 g
Fiber40 g
Sugars92 g
Total Fat124 g
Saturated Fat39 g
Monounsaturated Fat51 g
Polyunsaturated Fat27 g
Omega-30 g
Cholesterol145 mg
Sodium193 mg
Potassium4981 mg
Calcium777 mg
Iron9.1 mg
Magnesium322 mg
Phosphorus1061 mg
Zinc5.7 mg
Copper1.3 mg
Manganese3.2 mg
Vitamin D7.8 mcg
Vitamin C224 mg
Vitamin A78 mcg
Vitamin E3.8 mg
Vitamin K16 mcg
Vitamin B63.7 mg
Vitamin B121.3 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)9.1 mg
Folate458 mcg
Choline347 mg
Caffeine0 mg
Water2194 g
As published
This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 7. The excerpt below is the record exactly as published.
POTATO SOUP Slice 1 lb. potatoes and 4 lb. onions. Cook them slowly for 3 minutes without browning in 4 oz. dripping. Add salt and pepper, 14 pints stock, a good sprig of parsley and simmer steadily for about # hour. Rub through a wire sieve or coarse sttainer. Add 1 oz. flour mixed to smooth paste with } pint milk
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