vegetarianvegangluten-freenut-free
Potato Soup (Plain)
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
- 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
Method
Boil for one hour, strain, and serve with stale bread cut in dice and fried crisp.
Nutrition per serving
132Calories
4 gProtein
30 gCarbs
0 gFat
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
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