vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Potato Soup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Presented as published in 1901. 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
222Calories
9 gProtein
34 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories222 kcal
Protein9 g
Carbohydrates34 g
Fiber3 g
Sugars11 g
Total Fat10 g
Saturated Fat3.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol34 mg
Sodium1831 mg
Potassium813 mg
Calcium252 mg
Iron1.2 mg
Magnesium53 mg
Phosphorus264 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.8 mcg
Vitamin C25 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60.5 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate29 mcg
Choline48 mg
Caffeine0 mg
Water373 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 8. The excerpt below is the record exactly as published.
Potato Soup. — Three potatoes, one and one-half cups water, three cups milk, one onion, three teaspoonfuls salt, one and one- half tablespoonfuls flour, one and one-half tablespoonfuls butter
Cook this with the app: pantry check, scaling, and the assistant.