Potato Soup

Name: Potato Soup
Ingredients: three 'pints of milk; Shred a large onion; two stalks of celery, cut fine; six or seven medium sized boiled potatoes; about two tablespoons butter; Season with salt and pepper.; Season with salt and pepper.

From Dainty recipes, 1950

Presented as published in 1950. 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

1706Calories

71 gProtein

258 gCarbs

71 gFat

Full nutrition (34 nutrients)

Calories1706 kcal

Protein71 g

Carbohydrates258 g

Fiber28 g

Sugars84 g

Total Fat71 g

Saturated Fat28 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.2 g

Omega-30.2 g

Cholesterol238 mg

Sodium701 mg

Potassium6787 mg

Calcium2092 mg

Iron10 mg

Magnesium448 mg

Phosphorus2095 mg

Zinc9.5 mg

Copper1.4 mg

Manganese4.8 mg

Vitamin D14 mcg

Vitamin C188 mg

Vitamin A475 mcg

Vitamin E1.1 mg

Vitamin K60 mcg

Vitamin B63.9 mg

Vitamin B127.9 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)2.4 mg

Niacin (B3)12 mg

Folate168 mcg

Choline381 mg

Caffeine0 mg

Water2219 g

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 1. The excerpt below is the record exactly as published.

POTATO SOUP Shred a large onion in three 'pints of milk, add two stalks of celery, cut fine, put in double boiler and let come to boil. Have ready six or seven medium sized boiled potatoes, wash thoroughly, beat light and add to the boiling milk. Put in about two tablespoons butter. Season with salt and pepper.

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