Savory Potato Soup

Name: Savory Potato Soup
Ingredients: 1 pound can Nut Soup Stock; 4 cups water; 2 teaspoonfuls chopped onion; 2 cups potato cut into small pieces; 1/16 teaspoonful mint; 1/2 teaspoonful marjoram; 1 to 1.5 teaspoonfuls salt

From Healthful cookery, 1904

Presented as published in 1904. 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

348Calories

9 gProtein

79 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories348 kcal

Protein9.3 g

Carbohydrates79 g

Fiber9.6 g

Sugars3.7 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium2389 mg

Potassium1930 mg

Calcium86 mg

Iron3.8 mg

Magnesium114 mg

Phosphorus258 mg

Zinc1.4 mg

Copper0.6 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C89 mg

Vitamin A1.2 mcg

Vitamin E0 mg

Vitamin K9.2 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.8 mg

Folate69 mcg

Choline54 mg

Caffeine0 mg

Water1307 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 67. The excerpt below is the record exactly as published.

Savory Potato Soup. — pound can Nut Soup Stock, 4 cups water, 2 teaspoonfuls chopped onion, 2 cups potato cut into small pieces, 1/16 teaspoon- ful mint, l/i teaspoonful marjoram, ij4 to \]/2 tea- spoonfuls salt. Cook the potatoes until tender. Drain, and rub through a colander, add the other ingredients, heat to boiling, and serve. *Nut Vegetable Soup. — l/\ pound can Nut Soup Stock

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