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Potato Soup

Name: Potato Soup
Yield: 6 servings
Ingredients: one quart of milk; six large potatoes; one blade of celery; an onion; a tablespoonful of butter

From Kirmess cook book, 1907

Serves 6

Presented as published in 1907. 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

224Calories

9 gProtein

36 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories224 kcal

Protein8.7 g

Carbohydrates36 g

Fiber3.6 g

Sugars10 g

Total Fat7.2 g

Saturated Fat3.1 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol25 mg

Sodium78 mg

Potassium936 mg

Calcium227 mg

Iron1.3 mg

Magnesium57 mg

Phosphorus259 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D1.6 mcg

Vitamin C31 mg

Vitamin A52 mcg

Vitamin E0.1 mg

Vitamin K3.1 mcg

Vitamin B60.6 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.8 mg

Folate27 mcg

Choline49 mg

Caffeine0 mg

Water291 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 20. The excerpt below is the record exactly as published.

POTATO SOUP. Miss Parloa, One »^art of milk, six large potatoes, one blade of celery, an onion and a tablespoonful of butter

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