Potato Soup

Name: Potato Soup
Ingredients: 2 lbs. potatoes; 2 onions; 2 oz. butter or dripping.; 2 quarts stock or water.; 1 pint milk.; 2 sticks celery.; 2 tablespoonfuls sago.; Seasoning.

From Domestic and economical cookery recipes, 1897

Presented as published in 1897. 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

1703Calories

38 gProtein

229 gCarbs

73 gFat

Full nutrition (34 nutrients)

Calories1703 kcal

Protein38 g

Carbohydrates229 g

Fiber24 g

Sugars44 g

Total Fat73 g

Saturated Fat26 g

Monounsaturated Fat28 g

Polyunsaturated Fat14 g

Omega-30.1 g

Cholesterol116 mg

Sodium405 mg

Potassium5239 mg

Calcium875 mg

Iron8.3 mg

Magnesium324 mg

Phosphorus1115 mg

Zinc5.6 mg

Copper1.3 mg

Manganese1.9 mg

Vitamin D7.4 mcg

Vitamin C201 mg

Vitamin A156 mcg

Vitamin E2 mg

Vitamin K19 mcg

Vitamin B63.4 mg

Vitamin B122.6 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1 mg

Niacin (B3)10 mg

Folate194 mcg

Choline284 mg

Caffeine0 mg

Water3384 g

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 7. The excerpt below is the record exactly as published.

POTATO SOUP. INGREDIENTS. 2 lbs. potatoes 2 onions 2 oz. butter or dripping. 2 quarts stock or water. 1 pint milk. 2 sticks celery. 2 tablespoonfuls sago. Seasoning.

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