Zuppa alla Provinciale (Potato Soup)

Name: Zuppa alla Provinciale (Potato Soup)
Ingredients: 2 large potatoes; 2 tablespoons butter; 3 tablespoons milk; 2 egg yolks; 4 cups soup stock; 1 tablespoon salt

From Foods of the foreign-born in relation to health, 1922

Presented as published in 1922. 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

1015Calories

37 gProtein

125 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories1015 kcal

Protein37 g

Carbohydrates125 g

Fiber7.2 g

Sugars26 g

Total Fat64 g

Saturated Fat13 g

Monounsaturated Fat11 g

Polyunsaturated Fat6 g

Omega-30 g

Cholesterol125 mg

Sodium14353 mg

Potassium2542 mg

Calcium176 mg

Iron8.8 mg

Magnesium141 mg

Phosphorus497 mg

Zinc12 mg

Copper2.2 mg

Manganese3.3 mg

Vitamin D0.4 mcg

Vitamin C67 mg

Vitamin A176 mcg

Vitamin E10 mg

Vitamin K28 mcg

Vitamin B61.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1 mg

Niacin (B3)12 mg

Folate111 mcg

Choline129 mg

Caffeine0 mg

Water1101 g

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 12. The excerpt below is the record exactly as published.

Zuppa alia Provinciale (Potato Soup) 2 large potatoes 2 tablespoons butter 3 tablespoons milk 2 egg yolks 4 cups soup stock I tablespoon salt

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