vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Soup
From The New century cook book, 1899
Serves 2
This is a very delicate soup, well suited for an invalid or a convalescent.
Presented as published in 1899. 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
559Calories
15 gProtein
115 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories559 kcal
Protein15 g
Carbohydrates115 g
Fiber9.9 g
Sugars2.4 g
Total Fat10 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol109 mg
Sodium1124 mg
Potassium1120 mg
Calcium345 mg
Iron34 mg
Magnesium83 mg
Phosphorus245 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C44 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K4.6 mcg
Vitamin B60.8 mg
Vitamin B120.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate173 mcg
Choline113 mg
Caffeine0 mg
Water583 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 13. The excerpt below is the record exactly as published.
Potato Soup. Slice three or four good-sized potatoes, and put on in at least a quart of boiling water, with little salt, and cook about half an hour; mash well, add as much milk and a good tablespoonful of butter and sprinkle of pepper. Beat one or two eggs well, and put in the tureen with a tablespoonful of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.