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Potato Soup
From Tried favourites cookery book, 1909
Serves 6
The soup should be thick, not watery.
Presented as published in 1909. 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
246Calories
5 gProtein
46 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories246 kcal
Protein5.4 g
Carbohydrates46 g
Fiber5.8 g
Sugars3.1 g
Total Fat5 g
Saturated Fat1.5 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol4.8 mg
Sodium424 mg
Potassium1109 mg
Calcium52 mg
Iron2.1 mg
Magnesium65 mg
Phosphorus150 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C51 mg
Vitamin A0.1 mcg
Vitamin E0.2 mg
Vitamin K5.7 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate42 mcg
Choline38 mg
Caffeine0 mg
Water693 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 20. The excerpt below is the record exactly as published.
Potato Soup. 10 Potatoes. 1 oz. Dripping, an Onion, Pepper, Salt, and 3 quarts Water
Cook this with the app: pantry check, scaling, and the assistant.