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Potato Soup
From The Cook County cook book, 1912
Serves 6
Presented as published in 1912. 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
340Calories
15 gProtein
48 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories340 kcal
Protein15 g
Carbohydrates48 g
Fiber3.6 g
Sugars18 g
Total Fat16 g
Saturated Fat6.1 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol56 mg
Sodium134 mg
Potassium1170 mg
Calcium425 mg
Iron1.6 mg
Magnesium77 mg
Phosphorus428 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3.1 mcg
Vitamin C31 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K3.1 mcg
Vitamin B60.7 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.3 mg
Folate36 mcg
Choline78 mg
Caffeine0 mg
Water429 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 135. The excerpt below is the record exactly as published.
POTATO SOUP.— Steam 6 large potatoes and rub through a strainer when tender. Boil 2 qts. of milk, to which a little onion has been added. Take out the onion and add milk, gradually, to the potatoes. Put all back in the pan, and bring to a boil again. Melt Ij^ oz. of butter in another pan, rub in 4 tablespoons of flour, and seasoning to taste. Add to the soup and strain, if lumpy. Add a little more butter, and sprinkle chopped parsley on top
Cook this with the app: pantry check, scaling, and the assistant.