Potato Soup
From English and French cookery, 1890
Presented as published in 1890. 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
1407Calories
55 gProtein
234 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories1407 kcal
Protein55 g
Carbohydrates234 g
Fiber28 g
Sugars61 g
Total Fat44 g
Saturated Fat19 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.7 g
Omega-30.2 g
Cholesterol148 mg
Sodium476 mg
Potassium5947 mg
Calcium1473 mg
Iron10 mg
Magnesium385 mg
Phosphorus1592 mg
Zinc7.4 mg
Copper1.4 mg
Manganese4.8 mg
Vitamin D9.4 mcg
Vitamin C188 mg
Vitamin A319 mcg
Vitamin E0.9 mg
Vitamin K60 mcg
Vitamin B63.6 mg
Vitamin B125.3 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)11 mg
Folate168 mcg
Choline294 mg
Caffeine0 mg
Water1749 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 28. The excerpt below is the record exactly as published.
Potato Soup. — Boil a quart of milk with a stalk of celery and an onion. Boil 6 potatoes soft, and mash fine and light. Add the boiling milk, a tablespoonful of butter, and pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.