Potato Soup
From Household cookery and laundry work, 1882
Presented as published in 1882. 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
941Calories
26 gProtein
217 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories941 kcal
Protein26 g
Carbohydrates217 g
Fiber33 g
Sugars27 g
Total Fat2.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol0 mg
Sodium77 mg
Potassium4845 mg
Calcium323 mg
Iron11 mg
Magnesium296 mg
Phosphorus687 mg
Zinc3.8 mg
Copper1.5 mg
Manganese5.2 mg
Vitamin D0 mcg
Vitamin C212 mg
Vitamin A6.8 mcg
Vitamin E0.4 mg
Vitamin K61 mcg
Vitamin B63.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)10 mg
Folate226 mcg
Choline140 mg
Caffeine0 mg
Water1123 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 5. The excerpt below is the record exactly as published.
POTATO SOUP. 1 lb. Neck of Mutton. 1 Carrol; 2 lbs. Potatoes. Pepper and Salt 3 Onions
Cook this with the app: pantry check, scaling, and the assistant.