Cream of Potato
From A Little Cook-Book for a Little Girl, 1905
The yolk of an egg beaten and put in before the second straining is nice sometimes in this soup, but not necessary.
Presented as published in 1905. 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 A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 25. The excerpt below is the record exactly as published.
Cream of Potato This is one of the best and most delicate soups. 5 freshly boiled potatoes. 1 slice of onion. 1 quart of hot milk. 1 small teaspoonful of salt. 1 teaspoonful chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.