Potato Soup
From Chambers's cookery for young housewives, 1894
Ensure the soup is thick and pulpy.
Presented as published in 1894. 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
1298Calories
21 gProtein
179 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories1298 kcal
Protein21 g
Carbohydrates179 g
Fiber25 g
Sugars18 g
Total Fat58 g
Saturated Fat17 g
Monounsaturated Fat24 g
Polyunsaturated Fat14 g
Cholesterol58 mg
Sodium822 mg
Potassium4309 mg
Calcium214 mg
Iron8.3 mg
Magnesium245 mg
Phosphorus585 mg
Zinc3.2 mg
Copper1.2 mg
Manganese1.7 mg
Vitamin D2.7 mcg
Vitamin C188 mg
Vitamin A501 mcg
Vitamin E2.2 mg
Vitamin K27 mcg
Vitamin B63 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate182 mcg
Choline195 mg
Caffeine0 mg
Water2433 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 34. The excerpt below is the record exactly as published.
rOTATO SOUP. 6 potatoes. 3 leeks or onions. 1 carrot. Pepper. Roast meat bones or 2 oz. dripping. 3 pints cold water. Salt
Cook this with the app: pantry check, scaling, and the assistant.