Potato Soup
From Hilda's "where is it?" of recipes, 1891
Presented as published in 1891. 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
1565Calories
32 gProtein
178 gCarbs
95 gFat
Full nutrition (33 nutrients)
Calories1565 kcal
Protein32 g
Carbohydrates178 g
Fiber32 g
Sugars6.4 g
Total Fat95 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.4 g
Cholesterol273 mg
Sodium2306 mg
Potassium4112 mg
Calcium585 mg
Iron55 mg
Magnesium299 mg
Phosphorus666 mg
Zinc4.7 mg
Copper8 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6.2 mcg
Vitamin B62.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate119 mcg
Choline9.2 mg
Caffeine0 mg
Water972 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 79. The excerpt below is the record exactly as published.
Salt to taste. i teacupful of Cream, Put two quarts of white stock into a stewpan ; take six large mealy potatoes, boil and mash them until they are sufficiently soft to pulp through a sieve, with an onion boiled tender; add to the stock. Thicken with butter rolled in flour, and season with pepper
Cook this with the app: pantry check, scaling, and the assistant.