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Potato Soup

Name: Potato Soup
Yield: 2 servings
Ingredients: 3 potatoes; 1 pint milk; 1 teaspoonful chopped onion; 1 stalk celery; 1 teaspoonful salt; % teaspoonful celery salt; saltspoonf ul white pepper; 3^ saltspoonful cayenne; 1 tablespoonful butter

From Mrs. Lincoln's Boston cook book, 1884

Serves 2

For a richer soup, use a quart of milk and add two beaten eggs after removing from heat.

Presented as published in 1884. 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

350Calories

14 gProtein

56 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories350 kcal

Protein14 g

Carbohydrates56 g

Fiber6.8 g

Sugars14 g

Total Fat15 g

Saturated Fat4.7 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol45 mg

Sodium1297 mg

Potassium1465 mg

Calcium379 mg

Iron3.3 mg

Magnesium98 mg

Phosphorus404 mg

Zinc1.9 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D2.3 mcg

Vitamin C48 mg

Vitamin A143 mcg

Vitamin E1.1 mg

Vitamin K7 mcg

Vitamin B60.9 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3 mg

Folate38 mcg

Choline73 mg

Caffeine0 mg

Water415 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 90. The excerpt below is the record exactly as published.

potato soup. Potato Soup. 3 potatoes. 1 pint milk. 1 teaspoonful chopped onion. 1 stalk celery. 1 teaspoonful salt. % teaspoonful celery salt. saltspoonf ul white pepper. 3^ saltspoonful cayenne. 1 tablespoonful butter

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