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Potato Soup (Plain)

Name: Potato Soup (Plain)
Yield: 6 servings
Ingredients: Slice 6 or 8 potatoes; 3 pints of milk and water, mixed; add a carrot; 2 or 3 stalks of celery; an onion minced together; a few whole peppers; some salt

From Magnet users cook book, 1920

Serves 6

Recipe by Miss Belle Walker, Guelph, Ontario.

Presented as published in 1920. 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

132Calories

4 gProtein

30 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories132 kcal

Protein3.5 g

Carbohydrates30 g

Fiber3.9 g

Sugars2.8 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium35 mg

Potassium741 mg

Calcium57 mg

Iron1.3 mg

Magnesium44 mg

Phosphorus99 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C32 mg

Vitamin A84 mcg

Vitamin E0.1 mg

Vitamin K4.4 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.7 mg

Folate29 mcg

Choline21 mg

Caffeine0 mg

Water399 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 6. The excerpt below is the record exactly as published.

POTATO SOUP (Plain). Slice 6 or 8 potatoes into 3 pints of milk and water, mixed, add a carrot, 2 or 3 stalks of celery, and an onion minced together, a few whole peppers and some salt

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