Potato Soup
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Presented as published in 1887. 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
1687Calories
55 gProtein
269 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories1687 kcal
Protein55 g
Carbohydrates269 g
Fiber20 g
Sugars40 g
Total Fat57 g
Saturated Fat18 g
Monounsaturated Fat16 g
Polyunsaturated Fat9.2 g
Cholesterol117 mg
Sodium11028 mg
Potassium5627 mg
Calcium225 mg
Iron17 mg
Magnesium309 mg
Phosphorus936 mg
Zinc18 mg
Copper3.8 mg
Manganese5.7 mg
Vitamin D0 mcg
Vitamin C189 mg
Vitamin A241 mcg
Vitamin E13 mg
Vitamin K51 mcg
Vitamin B63.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)24 mg
Folate247 mcg
Choline235 mg
Caffeine0 mg
Water1917 g
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 10. The excerpt below is the record exactly as published.
POTATO SOUP. Cook soft six large potatoes, pass through the strainer, add a tablespoonful of butter, salt, pepper, spoonful of flour, one and a half quarts of soup stock
Cook this with the app: pantry check, scaling, and the assistant.