Potato Soup
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
2654Calories
54 gProtein
168 gCarbs
198 gFat
Full nutrition (34 nutrients)
Calories2654 kcal
Protein54 g
Carbohydrates168 g
Fiber13 g
Sugars52 g
Total Fat198 g
Saturated Fat114 g
Monounsaturated Fat41 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol599 mg
Sodium503 mg
Potassium4466 mg
Calcium1558 mg
Iron4.9 mg
Magnesium282 mg
Phosphorus1594 mg
Zinc6.9 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D9.4 mcg
Vitamin C118 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K23 mcg
Vitamin B62.5 mg
Vitamin B125.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)7.7 mg
Folate90 mcg
Choline246 mg
Caffeine0 mg
Water1606 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 15. The excerpt below is the record exactly as published.
POTATO SOUP. Mrs. Cora Britton, Lincoln, 111. Slice 4 medium sized potatoes, boiling till tender ; mash and add 2 pints milk and pint cream, butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.