White Soup
From Two hundred tested recipes, 1920
Presented as published in 1920. 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
630Calories
24 gProtein
129 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein24 g
Carbohydrates129 g
Fiber22 g
Sugars12 g
Total Fat16 g
Saturated Fat2.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol46 mg
Sodium1554 mg
Potassium2857 mg
Calcium458 mg
Iron37 mg
Magnesium212 mg
Phosphorus502 mg
Zinc3.5 mg
Copper5.3 mg
Manganese8.3 mg
Vitamin D1.2 mcg
Vitamin C42 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B61.7 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.2 mg
Folate101 mcg
Choline31 mg
Caffeine0 mg
Water711 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 5. The excerpt below is the record exactly as published.
WHITE SOUP Four large peeled and sliced Irish potatoes and 1 onion into a saucepan, cover with water and allow to boil until soft. Rub through a sieve. Melt 1 table- spoonful of butter (or substitute) in a saucepan; stir in _ I tablespoonful of flour; add water from boiled pota- toes and % cup of milk; season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.