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Potato Soup
From The "A1" cookery book, 1901
Serves 6
Presented as published in 1901. 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
256Calories
10 gProtein
50 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories256 kcal
Protein10 g
Carbohydrates50 g
Fiber8.8 g
Sugars7.1 g
Total Fat2.9 g
Saturated Fat1.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol9.7 mg
Sodium601 mg
Potassium1156 mg
Calcium220 mg
Iron14 mg
Magnesium85 mg
Phosphorus226 mg
Zinc1.5 mg
Copper2 mg
Manganese3.1 mg
Vitamin D0.8 mcg
Vitamin C18 mg
Vitamin A27 mcg
Vitamin E0.1 mg
Vitamin K4.3 mcg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate37 mcg
Choline19 mg
Caffeine0 mg
Water315 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 14. The excerpt below is the record exactly as published.
Potato Soup. — 3 lbs. mealy potatoes, 3 pints of stock (white is best, but ordinary stock will do), 3 onions, i pint of milk, 1 tea- spoon of parsley chopped fine, cayenne and salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.