Potato Soup (No. 3)

Name: Potato Soup (No. 3)
Ingredients: Four large Potatoes; One quart of Milk; Four ounces of Onion; One ounce of Butter; Pepper

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

1155Calories

48 gProtein

177 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories1155 kcal

Protein48 g

Carbohydrates177 g

Fiber21 g

Sugars57 g

Total Fat56 g

Saturated Fat19 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat1.6 g

Omega-30.2 g

Cholesterol183 mg

Sodium419 mg

Potassium4516 mg

Calcium1412 mg

Iron7.5 mg

Magnesium309 mg

Phosphorus1404 mg

Zinc6.4 mg

Copper1 mg

Manganese4.3 mg

Vitamin D9.4 mcg

Vitamin C127 mg

Vitamin A319 mcg

Vitamin E0.8 mg

Vitamin K53 mcg

Vitamin B62.6 mg

Vitamin B125.3 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.6 mg

Niacin (B3)7.8 mg

Folate116 mcg

Choline256 mg

Caffeine0 mg

Water1443 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 15. The excerpt below is the record exactly as published.

Potato Soup (No. 3). Ingredients. Four large Potatoes. I One quart of Milk. Four ounces of Onion. | One ounce of Butter. Pepper

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