Potato Soup
From The school cookery book, 1881
Instead of an onion, half a carrot (grated) may be used. For a richer soup, half a pint of milk may be added instead of the same amount of water.
Presented as published in 1881. 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
928Calories
11 gProtein
95 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories928 kcal
Protein11 g
Carbohydrates95 g
Fiber12 g
Sugars12 g
Total Fat57 g
Saturated Fat17 g
Monounsaturated Fat24 g
Polyunsaturated Fat13 g
Cholesterol58 mg
Sodium2395 mg
Potassium2157 mg
Calcium119 mg
Iron4 mg
Magnesium129 mg
Phosphorus302 mg
Zinc1.6 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D2.7 mcg
Vitamin C100 mg
Vitamin A0 mcg
Vitamin E1.7 mg
Vitamin K9.7 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5 mg
Folate97 mcg
Choline133 mg
Caffeine0 mg
Water1438 g
As published
This recipe was extracted from The school cookery book (1881), page 20. The excerpt below is the record exactly as published.
Potato Soup. — Required 1 lb. potatoes ; 1 onion; 2 oz. dripping ; 1 quarts water ; teaspoonful salt ; 1 pinch pepper ; y± teaspoonful sugar
Cook this with the app: pantry check, scaling, and the assistant.