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Potato Soup

Name: Potato Soup
Yield: 6 servings
Cuisine: American
Ingredients: Eight large potatoes; one large onion; half a pound of salt pork; three whole cloves; a sprig of parsley; one tablespoon of butter; one pint of cream

From The Toronto Cook Book, 1915

Serves 6

Presented as published in 1915. 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

746Calories

7 gProtein

42 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories746 kcal

Protein7.2 g

Carbohydrates42 g

Fiber5.5 g

Sugars2.8 g

Total Fat64 g

Saturated Fat28 g

Monounsaturated Fat22 g

Polyunsaturated Fat4.1 g

Omega-30 g

Cholesterol107 mg

Sodium41 mg

Potassium1014 mg

Calcium95 mg

Iron2.1 mg

Magnesium61 mg

Phosphorus183 mg

Zinc1 mg

Copper0.2 mg

Manganese1.8 mg

Vitamin D1.2 mcg

Vitamin C42 mg

Vitamin A3.5 mcg

Vitamin E0.2 mg

Vitamin K15 mcg

Vitamin B60.7 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.6 mg

Folate36 mcg

Choline33 mg

Caffeine0 mg

Water230 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 107. The excerpt below is the record exactly as published.

Potato Soup Eight large potatoes, one large onion, half a pound of salt pork cut into strips, three whole cloves, and a sprig of parsley. Boil all two hours, then strain through a sieve, and season to taste, adding one tablespoon of butter and one pint of cream

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