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Potato Soup
From Modern cookery, in all its branches, 1884
Serves 6
Ensure potatoes are very dry before mashing.
Presented as published in 1884. 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
288Calories
13 gProtein
51 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories288 kcal
Protein13 g
Carbohydrates51 g
Fiber4.8 g
Sugars6.8 g
Total Fat4 g
Saturated Fat1.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.8 g
Cholesterol9.5 mg
Sodium465 mg
Potassium1295 mg
Calcium37 mg
Iron2.5 mg
Magnesium65 mg
Phosphorus214 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A3.2 mcg
Vitamin E0.1 mg
Vitamin K5.2 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.4 mg
Folate50 mcg
Choline56 mg
Caffeine0 mg
Water470 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 47. The excerpt below is the record exactly as published.
POTATO SOUP. Mash to a smooth paste three pounds of good mealy potatoes, which have been steamed, or boiled very dry ; mix with them by degrees, two quarts of boiling broth, pass the soup through a strainer, set it again on the fire, add pepper and salt
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