vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potato Soup
From The century cook book, 1894
Serves 6
Presented as published in 1894. 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
274Calories
11 gProtein
40 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories274 kcal
Protein11 g
Carbohydrates40 g
Fiber3.6 g
Sugars14 g
Total Fat12 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol40 mg
Sodium116 mg
Potassium1076 mg
Calcium330 mg
Iron1.3 mg
Magnesium68 mg
Phosphorus343 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C31 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K3.1 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.9 mg
Folate27 mcg
Choline63 mg
Caffeine0 mg
Water369 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 9. The excerpt below is the record exactly as published.
Potato Soup. Shred a large onion in three pints of milk, add two stalks of celery, cut fine, put in a double boiler and let it come to a boil. In the meantime pare and boil six or seven medium sized potatoes; when done, mash thoroughly, beat light and add to the boiling milk, put in a lump of butter equal to two tablespoonsfuls; when melted, season with pepper and salt
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