Potato Soup
From The cooking garden, 1885
Presented as published in 1885. 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
1345Calories
52 gProtein
218 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories1345 kcal
Protein52 g
Carbohydrates218 g
Fiber21 g
Sugars61 g
Total Fat43 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol148 mg
Sodium471 mg
Potassium5615 mg
Calcium1362 mg
Iron7.6 mg
Magnesium343 mg
Phosphorus1552 mg
Zinc7.1 mg
Copper1.1 mg
Manganese1.6 mg
Vitamin D9.4 mcg
Vitamin C188 mg
Vitamin A312 mcg
Vitamin E0.6 mg
Vitamin K19 mcg
Vitamin B63.5 mg
Vitamin B125.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)11 mg
Folate164 mcg
Choline292 mg
Caffeine0 mg
Water1746 g
As published
This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 32. The excerpt below is the record exactly as published.
POTATO SOUP. One quart of milk, half dozen large potatoes, one stalk of celery, one tablespoonful of butter, one onion
Cook this with the app: pantry check, scaling, and the assistant.