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White Potato Soup
From Southern Recipes, 1913
Whipped cream improves the soup.
Presented as published in 1913. 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
1285Calories
51 gProtein
204 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories1285 kcal
Protein51 g
Carbohydrates204 g
Fiber19 g
Sugars54 g
Total Fat43 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol148 mg
Sodium465 mg
Potassium5396 mg
Calcium1327 mg
Iron7.3 mg
Magnesium328 mg
Phosphorus1509 mg
Zinc6.8 mg
Copper1 mg
Manganese1.4 mg
Vitamin D9.4 mcg
Vitamin C177 mg
Vitamin A312 mcg
Vitamin E0.6 mg
Vitamin K18 mcg
Vitamin B63.3 mg
Vitamin B125.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)11 mg
Folate135 mcg
Choline282 mg
Caffeine0 mg
Water1612 g
As published
This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 1. The excerpt below is the record exactly as published.
WHITE POTATO SOUP One quart milk, six large potatoes, one stalk celery, one onion, and one tablespoon* ful of butter. Put milk to boil with onion and celery. Pare potatoes and boil thirty minutes, mash fine and light, add boiling milk and butter, salt and pepper, to taste
Cook this with the app: pantry check, scaling, and the assistant.