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Potato Soup
From Recipes for the million, 1891
Serves 6
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
164Calories
4 gProtein
30 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories164 kcal
Protein3.7 g
Carbohydrates30 g
Fiber3.6 g
Sugars2.3 g
Total Fat5.5 g
Saturated Fat2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Cholesterol15 mg
Sodium12 mg
Potassium686 mg
Calcium30 mg
Iron1.3 mg
Magnesium38 mg
Phosphorus100 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate29 mcg
Choline20 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 178. The excerpt below is the record exactly as published.
POTATO SOUP. — Boil half a dozen mealy potatoes in three pints of white stock until they are tender ; pulp them through a sieve with an onion boiled soft enough for the purpose ; thicken with a little butter rolled in flour, season with cayenne, black pepper, and salt, and just before serving add four tablespoonfuls of cream. POTATOES A LA MAITRE D’HOTEL.— Rather more than parboil the potatoes, then take them up, let them get cold, and cut them into moderately thick slices. Put into a stew-pan a lump of fresh butter with a teaspoonful of flour and a teacupful of broth ; when these boil add the potatoes with some finely chopped parsley ; season with salt
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