Potato Soup (No. 1)

Name: Potato Soup (No. 1)
Ingredients: One and a half pints of Milk; Three large Onions; Three Bay leaves; Two tablespoonfuls of Cream; Three-quarters of a pound of Potatoes

From The Apsley cookery book, 1905

Presented as published in 1905. 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

981Calories

36 gProtein

137 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories981 kcal

Protein36 g

Carbohydrates137 g

Fiber15 g

Sugars57 g

Total Fat35 g

Saturated Fat20 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat1 g

Omega-30.1 g

Cholesterol118 mg

Sodium322 mg

Potassium3228 mg

Calcium1061 mg

Iron3.7 mg

Magnesium212 mg

Phosphorus1079 mg

Zinc4.9 mg

Copper0.6 mg

Manganese1.1 mg

Vitamin D7 mcg

Vitamin C100 mg

Vitamin A234 mcg

Vitamin E0.5 mg

Vitamin K9.3 mcg

Vitamin B62 mg

Vitamin B123.9 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.2 mg

Niacin (B3)4.9 mg

Folate137 mcg

Choline199 mg

Caffeine0 mg

Water1331 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 14. The excerpt below is the record exactly as published.

Potato Soup (No. i). Ingredients. One and a half pints of Milk. I Three large Onions. Three Bay leaves. | Two tablespoonfuls of Cream. Three-quarters of a pound of Potatoes

Cook this with the app: pantry check, scaling, and the assistant.