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Potato Soup
From How we cook in Tennessee .., 1906
Serves 3
Presented as published in 1906. 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
464Calories
18 gProtein
76 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories464 kcal
Protein18 g
Carbohydrates76 g
Fiber7.4 g
Sugars18 g
Total Fat14 g
Saturated Fat6.1 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol49 mg
Sodium145 mg
Potassium1976 mg
Calcium442 mg
Iron2.8 mg
Magnesium119 mg
Phosphorus529 mg
Zinc2.4 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D3.1 mcg
Vitamin C69 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K7 mcg
Vitamin B61.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.1 mg
Folate53 mcg
Choline100 mg
Caffeine0 mg
Water564 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 3. The excerpt below is the record exactly as published.
Potato Soup. — Seven potatoes cooked in boiling water. Mash the potatoes well and return them to the same water, add pep- per and salt, one spoonful of butter and one quart of milk and let come to a boil. Potato Soup. — It is delightful, but must be very carefully prepared. One pound of potatoes, one onion, half a teaspoonful of celery seeds or half a stick of celery, one ounce of dripping, one pint of milk, half pint of water, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.