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Quick Potato Soup
From The national course in home economics, 1917
Serves 2
A Busy Mother
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
329Calories
15 gProtein
52 gCarbs
14 gFat
Full nutrition (32 nutrients)
Calories329 kcal
Protein15 g
Carbohydrates52 g
Fiber7.5 g
Sugars12 g
Total Fat14 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol45 mg
Sodium656 mg
Potassium1287 mg
Calcium403 mg
Iron14 mg
Magnesium97 mg
Phosphorus371 mg
Zinc2 mg
Copper2 mg
Manganese3 mg
Vitamin D2.3 mcg
Vitamin C12 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.1 mg
Folate26 mcg
Choline43 mg
Water392 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 296. The excerpt below is the record exactly as published.
QUICK POTATO SOUP. Mash three cold boiled potatoes. Take a tablespoonful of butter and fry a teaspoonful of chopped onion in it. Then add one-half tablespoon- ful of flour. When the thickening is cooked add a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.