Potato Soup
From The school kitchen textbook, 1915
Add more hot milk or water if the soup is too thick.
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
726Calories
26 gProtein
108 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories726 kcal
Protein26 g
Carbohydrates108 g
Fiber9.5 g
Sugars27 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol65 mg
Sodium2553 mg
Potassium2661 mg
Calcium664 mg
Iron4.1 mg
Magnesium166 mg
Phosphorus758 mg
Zinc3.5 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D5 mcg
Vitamin C89 mg
Vitamin A156 mcg
Vitamin E0.5 mg
Vitamin K9 mcg
Vitamin B61.6 mg
Vitamin B122.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.8 mg
Folate81 mcg
Choline149 mg
Caffeine0 mg
Water1026 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 95. The excerpt below is the record exactly as published.
Potato Soup 3 potatoes. 1 tsp. salt. 1 pt. of milk or half milk and 1 spk. white pepper. half water. | tbsp. flour. 1 tsp. chopped onion. ^ tbsp. dripping
Cook this with the app: pantry check, scaling, and the assistant.