Swiss Potato Soup

Name: Swiss Potato Soup
Ingredients: enough white turnips to fill a pint cup; three pints of sliced potatoes; a pint and a half of milk; a cup of thin cream; salt if desired

From Every-day dishes and every-day work, 1897

Sufficient for two and a half quarts of soup.

Presented as published in 1897. 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

2294Calories

67 gProtein

275 gCarbs

108 gFat

Full nutrition (33 nutrients)

Calories2294 kcal

Protein67 g

Carbohydrates275 g

Fiber45 g

Sugars35 g

Total Fat108 g

Saturated Fat62 g

Monounsaturated Fat22 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol329 mg

Sodium3697 mg

Potassium6812 mg

Calcium1649 mg

Iron82 mg

Magnesium506 mg

Phosphorus1600 mg

Zinc9.5 mg

Copper12 mg

Manganese18 mg

Vitamin D7 mcg

Vitamin C70 mg

Vitamin A234 mcg

Vitamin E0.4 mg

Vitamin K5.6 mcg

Vitamin B63.7 mg

Vitamin B123.9 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.5 mg

Niacin (B3)17 mg

Folate135 mcg

Choline130 mg

Water1829 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 66. The excerpt below is the record exactly as published.

Swiss Potato Soup. — Pare and cut up into small pieces, enough white turnips to fill a pint cup, and cook in a small quantity of water. When tender, add three pints of sliced potatoes, and let them boil together until of the consistency of mush. Add hot water, if it has boiled away so that there is not sufficient to cook the potatoes. When done, drain, rub through a colander, add a pint and a half of milk and a cup of thin cream, salt if desired

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