Potato Soup

Name: Potato Soup
Ingredients: 3 lbs. of potatoes; 1 lb. of onions; 5 pints of water; J head of celery, if possible; a teaspoonful of celery seed tied in muslin; pepper and salt to taste

From Cookery for busy lives and small incomes, 1890

Presented as published in 1890. 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

1246Calories

34 gProtein

283 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1246 kcal

Protein34 g

Carbohydrates283 g

Fiber37 g

Sugars30 g

Total Fat2.4 g

Saturated Fat0.6 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.7 g

Cholesterol0 mg

Sodium214 mg

Potassium6611 mg

Calcium402 mg

Iron13 mg

Magnesium398 mg

Phosphorus930 mg

Zinc5.1 mg

Copper1.9 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C302 mg

Vitamin A0.1 mcg

Vitamin E0.3 mg

Vitamin K29 mcg

Vitamin B64.6 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)15 mg

Folate291 mcg

Choline193 mg

Caffeine0 mg

Water3884 g

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 9. The excerpt below is the record exactly as published.

Potato Soup Ingredients. — 3 lbs. of potatoes, 1 lb. of onions, 5 pints of water, J head of celery, if possible, or a teaspoonful of celery seed tied in muslin, pepper and salt to taste

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