Cream of Potato Soup

Ingredients

• 3 potatoes
• 3 tb butter
• 1 qt milk
• 2 tb flour
• 2 slices of onion
• li tp salt
• 1 tp celery salt
• I tp white pepper
• a few grains Cayenne pepper
• 1 tp chopped parsley

Method

1. 1

   Prepare potato for boiling by slicing into 1-inch slices.

2. 2

   Fill the bottom part of a double boiler with water and place on the stove.

3. 3

   Place milk and onion in the upper part of the boiler.

4. 4

   Drain the cooked potato, force through a sieve into a bowl.

5. 5

   When bubbles appear in the milk, remove the onion and add the potatoes.

6. 6

   Melt butter in an omelet pan, add flour slowly, mix, then add hot milk and spices.

7. 7

   Pour into the soup while stirring.

8. 8

   Sprinkle parsley on top before serving.

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 15. The excerpt below is the record exactly as published.

Cream of Potato Soup Materials used: Class Rule 1 potato 1 tb buttar 1 c milk f tb flour i slice onion ^ tp salt f tp chopped parsley a very little celery salt and white pepper a few grains Cayenne pepper Utensils needed: For preparing the potato : Granite pan with cover paring knife bowl ca^ge knife teaspoon %, tin for parings Home Rule 3 potatoes 3 tb butter 1 qt milk 2 tb flour 2 slices of onion li tp salt i tp celery salt I tp white pepper a few grains Cayenne pepper 1 tp chopped parsley

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