Quick Potato Soup
From The Central cook book, 1924
Recipe by Mrs. H. E. Georce.
Presented as published in 1924. 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
535Calories
22 gProtein
78 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein22 g
Carbohydrates78 g
Fiber6.3 g
Sugars26 g
Total Fat27 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol90 mg
Sodium205 mg
Potassium2009 mg
Calcium638 mg
Iron2.5 mg
Magnesium127 mg
Phosphorus666 mg
Zinc3 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D4.7 mcg
Vitamin C59 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K6 mcg
Vitamin B61.2 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.7 mg
Folate45 mcg
Choline123 mg
Caffeine0 mg
Water670 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 2. The excerpt below is the record exactly as published.
Quick Potato Soup 2 potatoes. 1 teaspoon tapioca. 1 pint milk. 1 tablespoon butter. Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.