Sopa de Papas (Potato Soup)
From California Mexican-Spanish cook book, 1914
Presented as published in 1914. 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
419Calories
13 gProtein
48 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories419 kcal
Protein13 g
Carbohydrates48 g
Fiber4.5 g
Sugars16 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.8 g
Omega-30.2 g
Cholesterol90 mg
Sodium777 mg
Potassium1009 mg
Calcium385 mg
Iron1.3 mg
Magnesium64 mg
Phosphorus397 mg
Zinc1.8 mg
Copper0 mg
Manganese0.3 mg
Vitamin D2.6 mcg
Vitamin C0.5 mg
Vitamin A201 mcg
Vitamin E0.8 mg
Vitamin K5.5 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.1 mg
Folate27 mcg
Choline79 mg
Caffeine0 mg
Water397 g
As published
This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 2. The excerpt below is the record exactly as published.
Sopa de Papas (Potato Soup) Add one cup mashed potatoes to one cup chicken, veal or beef stock, one cup milk, table- spoon butter, salt, one bay leaf, tablespoon flour to thicken
Cook this with the app: pantry check, scaling, and the assistant.