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Potato Soup
From Modern cookery, in all its branches, 1884
Serves 6
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
294Calories
15 gProtein
51 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories294 kcal
Protein15 g
Carbohydrates51 g
Fiber7.6 g
Sugars5.4 g
Total Fat4 g
Saturated Fat1.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.8 g
Cholesterol9.5 mg
Sodium1018 mg
Potassium1268 mg
Calcium114 mg
Iron14 mg
Magnesium82 mg
Phosphorus210 mg
Zinc1.5 mg
Copper2.2 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A3.2 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.8 mg
Folate40 mcg
Choline30 mg
Caffeine0 mg
Water476 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 47. The excerpt below is the record exactly as published.
POTATO SOUP. Mash to a smooth paste three pounds of good mealy potatoes, which have been steamed, or boiled very dry ; mix with them by degrees, two quarts of boiling broth, pass the soup through a strainer, set it again on the fire, add pepper and salt, and let it boil for five minutes. Take off entirely the black scum that will rise upon it, and serve it very hot with fried or toasted bread. Where the flavour is approved, two ounces of onions
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