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Potato Soup No. 1
From Mrs. Maclurcan's cookery book, 1899
Serves 6
Presented as published in 1899. 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
212Calories
21 gProtein
20 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories212 kcal
Protein21 g
Carbohydrates20 g
Fiber4.3 g
Sugars1.6 g
Total Fat5.7 g
Saturated Fat2.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol50 mg
Sodium76 mg
Potassium715 mg
Calcium41 mg
Iron2.7 mg
Magnesium50 mg
Phosphorus232 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C15 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K4.2 mcg
Vitamin B60.7 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.3 mg
Folate36 mcg
Choline66 mg
Caffeine0 mg
Water615 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 10. The excerpt below is the record exactly as published.
POTATO SOUP. No. 1. 1 lb. sbin of beef 1 lb. potatoes 1 J onions Three quarts water J pt. split peas Salt and black pepper 1 head of celery
Cook this with the app: pantry check, scaling, and the assistant.