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Potato Soup with Meat

Name: Potato Soup with Meat
Yield: 1 servings
Ingredients: Pare potatoes and cut into cubes; one-third as much as of potatoes; one-third as much as of onions; season with salt; add pepper; add celery salt

From The national course in home economics, 1917

Serves 1

Presented as published in 1917. 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

156Calories

5 gProtein

31 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories156 kcal

Protein5.5 g

Carbohydrates31 g

Fiber4 g

Sugars3.4 g

Total Fat1.4 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.3 g

Cholesterol5.5 mg

Sodium18 mg

Potassium739 mg

Calcium30 mg

Iron2.1 mg

Magnesium41 mg

Phosphorus118 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C33 mg

Vitamin A7.4 mcg

Vitamin E0 mg

Vitamin K3.2 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate32 mcg

Choline21 mg

Caffeine0 mg

Water168 g

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 47. The excerpt below is the record exactly as published.

POTATO SOUP WITH MEAT. Pare potatoes and cut into cubes and drop in a cold batter. Have ready, sliced onions, one-third as much as of potatoes, fat meat (salt pork or bacon, one-third as much as of onions), cut into short, narrow strips. Drop the meat into an empty hot soup kettle over the fire, fry lightly brown, add onions, stir to prevent burning. Add potatoes, season with salt, cover with boiling water and let boil about fifteen minutes, then add pepper and celery salt

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