Potato Soup (Brown)
From The Apsley cookery book, 1905
Presented as published in 1905. 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
994Calories
43 gProtein
139 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories994 kcal
Protein43 g
Carbohydrates139 g
Fiber12 g
Sugars57 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol117 mg
Sodium404 mg
Potassium3609 mg
Calcium1288 mg
Iron4 mg
Magnesium235 mg
Phosphorus1287 mg
Zinc5.7 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D9.4 mcg
Vitamin C100 mg
Vitamin A312 mcg
Vitamin E0.6 mg
Vitamin K9.7 mcg
Vitamin B62.1 mg
Vitamin B125.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.5 mg
Niacin (B3)6 mg
Folate97 mcg
Choline238 mg
Caffeine0 mg
Water1352 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 15. The excerpt below is the record exactly as published.
Potato Soup (Brown). Ingredients. One quart of Milk. One pound of Potatoes (cold will do). One Spanish Onion (peeled and scalded with boiling water). Pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.