vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Soup No. 2
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Presented as published in 1907. 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
164Calories
7 gProtein
29 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories164 kcal
Protein6.5 g
Carbohydrates29 g
Fiber3.6 g
Sugars2.6 g
Total Fat2.8 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Cholesterol93 mg
Sodium46 mg
Potassium707 mg
Calcium41 mg
Iron1.6 mg
Magnesium41 mg
Phosphorus136 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C31 mg
Vitamin A37 mcg
Vitamin E0.3 mg
Vitamin K3.2 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate38 mcg
Choline93 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 6. The excerpt below is the record exactly as published.
POTATO SOUP, NO. 2. Mary A. Page. Pare and slice six good sized potatoes, slice one onion, season with a few sprays of parsley, pepper and salt, butter size of an egg, boil in one quart of water. When clone add one quart of rich milk, and slice three hard boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.