Cream of Potato Soup
From A textbook of domestic science for high schools, 1913
Ensure potatoes are overdone for a smoother soup.
Presented as published in 1913. 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 textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 27. The excerpt below is the record exactly as published.
Cream of Potato Soup 3 small potatoes, boil and mash. Cook the potatoes until a little overdone and the soup will not be grainy. Scald 1 qt. milk with 2 slices of onion ; add to the mashed potatoes and strain into the upper part double boiler. Bind with 3 tb. butter, 2 tb. flour. Cook 10 minutes. Add If ts. salt, £ ts. celery salt, £ ts. pepper, few grains cayenne, 1 ts. chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.