Potato Soup
From Handbook of domestic science and household arts for use in elementary schools, 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
259Calories
9 gProtein
45 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories259 kcal
Protein9.5 g
Carbohydrates45 g
Fiber5.7 g
Sugars10 g
Total Fat9.4 g
Saturated Fat2.5 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol25 mg
Sodium2402 mg
Potassium1021 mg
Calcium300 mg
Iron4.6 mg
Magnesium86 mg
Phosphorus271 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D1.2 mcg
Vitamin C37 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K3.3 mcg
Vitamin B60.7 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate42 mcg
Choline46 mg
Caffeine0 mg
Water295 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 43. The excerpt below is the record exactly as published.
Potato soup, chocolate cream pudding, va- nilla sauce, corn starch pudding, chocolate sauce, tapioca pudding. Emphasize the necessity of thorough cooking to prevent the '^ raw starch " taste. The recipes used may be any, so that they illustrate the principles. Essay to be on starchy foods. Recipes for Pupils POTATO SOUP {\ recipe) 1 small potato ; f cup milk ; \ inch cube onion ; | tea- spoon salt; i teaspoon celery salt; i teaspoon white pep- per ; 1 teaspoon butter ; i teaspoon flour
Cook this with the app: pantry check, scaling, and the assistant.