Potato Soup
From Choice recipes, 1900
Presented as published in 1900. 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
1464Calories
43 gProtein
281 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1464 kcal
Protein43 g
Carbohydrates281 g
Fiber23 g
Sugars29 g
Total Fat21 g
Saturated Fat9.9 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium2369 mg
Potassium3540 mg
Calcium1278 mg
Iron69 mg
Magnesium253 mg
Phosphorus970 mg
Zinc4.7 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D4.7 mcg
Vitamin C118 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K12 mcg
Vitamin B62.4 mg
Vitamin B122.6 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)2.2 mg
Niacin (B3)23 mg
Folate350 mcg
Choline184 mg
Caffeine0 mg
Water1673 g
As published
This recipe was extracted from Choice recipes (1900), page 3. The excerpt below is the record exactly as published.
POTATO SOUP— Mrs. Eldredge Four medium sized potatoes cut in very small pieces. Pour on one quart boiling water, little salt, pepper and good slice of butter. Let boil until soft. Rub through a sieve. Just before serving add one teaspoon of flour mixed with cold water, two cups of milk
Cook this with the app: pantry check, scaling, and the assistant.