Potato Soup
From The child's cookery book, 1900
Add pepper and salt last to prevent burning.
Presented as published in 1900. 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
594Calories
24 gProtein
97 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories594 kcal
Protein24 g
Carbohydrates97 g
Fiber11 g
Sugars19 g
Total Fat13 g
Saturated Fat6.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol215 mg
Sodium194 mg
Potassium2457 mg
Calcium399 mg
Iron4.7 mg
Magnesium146 mg
Phosphorus623 mg
Zinc3.1 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D3.3 mcg
Vitamin C94 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K9.5 mcg
Vitamin B61.7 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.2 mg
Folate105 mcg
Choline249 mg
Caffeine0 mg
Water676 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 4. The excerpt below is the record exactly as published.
Potato Soup Half an onion, three potatoes, an egg- spoonful of chopped parsley, the yolk of one egg, half a pint of milk, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.