Another way to make Potato Soup
From Harper's cook book encyclopædia, 1902
Serves 6
This version is visually appealing and flavorful.
Presented as published in 1902. 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
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 420. The excerpt below is the record exactly as published.
a quart of nice white potatoes, and boil them in a gallon of water. When they are well done, take them out and mash fine. Season with pepper, salt, and butter to taste, and add two onions chopped fine, or a bunch of celery chopped fine, if preferred. Return the mixture to the boiling water, and let it boil fifteen minutes. Beat very light two eggs, into which stir a cupful of sweet cream, and add it to the soup. Many persons also like to have two or three slices of toast
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