Potato Soup with Green Peas
From How to cook vegetables, 1911
Presented as published in 1911. 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
405Calories
15 gProtein
28 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories405 kcal
Protein15 g
Carbohydrates28 g
Fiber2 g
Sugars2.1 g
Total Fat25 g
Saturated Fat8.6 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.8 g
Cholesterol737 mg
Sodium565 mg
Potassium147 mg
Calcium126 mg
Iron3 mg
Magnesium20 mg
Phosphorus321 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A262 mcg
Vitamin E1.9 mg
Vitamin K3.5 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.9 mg
Folate141 mcg
Choline563 mg
Caffeine0 mg
Water37 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 80. The excerpt below is the record exactly as published.
Potato Soup with Green Peas. Prepare a potato soup as directed in the previous recipe. Then add the yolks of 4 eggs diluted .with a little cream, and last of all a handful of cooked POTATOES. 163 green peas, also a little chervil, blanched and cut in thin strips. Croutons of bread
Cook this with the app: pantry check, scaling, and the assistant.