Puree Blanc

Name: Puree Blanc
Ingredients: Six large Potatoes; One quart of Milk; Three large Onions; One ounce of Butter; One tablespoonful of Cream; a little pepper and nutmeg

From The Apsley cookery book, 1905

This soup is very good made with half water and half milk.

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

1508Calories

56 gProtein

245 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories1508 kcal

Protein56 g

Carbohydrates245 g

Fiber27 g

Sugars73 g

Total Fat61 g

Saturated Fat22 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol198 mg

Sodium448 mg

Potassium5964 mg

Calcium1423 mg

Iron8.2 mg

Magnesium369 mg

Phosphorus1642 mg

Zinc7.6 mg

Copper1.2 mg

Manganese2 mg

Vitamin D9.4 mcg

Vitamin C211 mg

Vitamin A312 mcg

Vitamin E0.7 mg

Vitamin K20 mcg

Vitamin B63.8 mg

Vitamin B125.3 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.8 mg

Niacin (B3)11 mg

Folate221 mcg

Choline310 mg

Caffeine0 mg

Water1986 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.

Puree Blanc. Ingredients. Six large Potatoes. I One quart of Milk. Three large Onions. | One ounce of Butter. One tablespoonful of Cream. Put the milk into a double saucepan, prepare the potatoes and onions (scald the latter), and add to the 15 SOUPS AND PUREES milk with a little pepper and nutmeg

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