Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two pounds of potatoes in the ordinary way
- two quarts of milk
- two good-sized onions
- two heaping tablespoonfuls of butter
- pepper
- salt
Directions
Pare and boil two pounds of potatoes in the ordinary way. Peel and shred finely two good-sized onions, and simmer slowly in a little water. When the potatoes and onions are cooked rub them through a sieve, and mix smoothly with milk to the consistency of cream, adding two heaping tablespoonfuls of butter; pepper and salt to taste. Place a scrupulously clean saucepan on the fire, with two quarts of milk. Bring it to a boil, stir in the potatoes slowly and smoothly, allowing it to boil for fifteen or twenty minutes. If flavoring is liked, a little finely chopped parsley or mint may be added a few minutes before serving. This is an economical and nutritious soup for children. — Contributed.