String Bean and Potato Soup

Name: String Bean and Potato Soup
Ingredients: 1 tablespoons butter; a minced onion; a tomato; about a pound of green beans; 4-5 potatoes; salt; pepper

From Most for your money cookbook, 1938

Use water from almost any green vegetable, except bitter greens, eggplant, and artichokes.

Presented as published in 1938. 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

725Calories

24 gProtein

157 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories725 kcal

Protein24 g

Carbohydrates157 g

Fiber30 g

Sugars25 g

Total Fat13 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol31 mg

Sodium49 mg

Potassium4371 mg

Calcium302 mg

Iron8.5 mg

Magnesium294 mg

Phosphorus604 mg

Zinc3.9 mg

Copper1.2 mg

Manganese2.8 mg

Vitamin D0 mcg

Vitamin C146 mg

Vitamin A50 mcg

Vitamin E0.7 mg

Vitamin K221 mcg

Vitamin B62.6 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.3 mg

Niacin (B3)11 mg

Folate137 mcg

Choline90 mg

Caffeine0 mg

Water1131 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 4. The excerpt below is the record exactly as published.

STRING BEAN AND POTATO SOUP In 1 tablespoons butter slowly cook a minced onion, but do not let it color. When tender add a tomato, either fresh or canned, and stir until it thickens. Then add the liquor in which about a pound of green beans have been boiled, and the water from 4-5 potatoes with a little of the potato, well mashed. Season with salt and pepper

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