Potato Soup

Name: Potato Soup
Ingredients: One pound of potatoes; Salt and pepper; A quarter of a ponnd of onions; Half a pint of milk; One gill of cream; One pint of stocli

From The Ocklye cookery book, 1909

Presented as published in 1909. 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

943Calories

21 gProtein

106 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories943 kcal

Protein21 g

Carbohydrates106 g

Fiber11 g

Sugars20 g

Total Fat50 g

Saturated Fat29 g

Monounsaturated Fat10 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol150 mg

Sodium148 mg

Potassium2572 mg

Calcium452 mg

Iron3.9 mg

Magnesium152 mg

Phosphorus604 mg

Zinc2.8 mg

Copper0.5 mg

Manganese0.8 mg

Vitamin D2.3 mcg

Vitamin C98 mg

Vitamin A78 mcg

Vitamin E0.2 mg

Vitamin K12 mcg

Vitamin B61.7 mg

Vitamin B121.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.3 mg

Folate90 mcg

Choline105 mg

Caffeine0 mg

Water743 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 5. The excerpt below is the record exactly as published.

POTATO SOUP Ingredients One pound of potatoes. Salt and pepper, A qnarter of a ponnd of onions. Fried bread. Half a pint of milk. One gill of cream. One pint of stocli

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