Cream Potato Soup

Ingredients

• six medium-sized potatoes
• one large onion
• one quart of rich milk
• four heaping tablespoons flour
• one teaspoon baking powder
• one tablespoon cream
• salt, pepper and celery salt to taste

Method

1. 1

   Boil diced potatoes and chopped onion in water until tender.

2. 2

   Add milk and drop in dumplings made from flour, baking powder, salt, cream, and water.

3. 3

   Cook for 10 minutes without removing the cover.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 23. The excerpt below is the record exactly as published.

CREAM POTATO SOUP. Mrs. Go- lay, San Diego, Cal.— Pare and cut* into dice eix medium-sized potatoes, chop fine one large onion. Place in kettle with just enough water to cover and boil until tender, then add one quart of rich milk. When scalding hot drop into it dumplings made as follows: Four heaping tablespoons flour, one teaspoon bak- ing powder, pinch of salt, one tablespoon cream and water enough to make soft dough; mould into small lumps and drop into milk. Cook ten minutes. Do not remove cover till done. Lift kettle from stove occasionally to prevent burning. When ready to serve salt, pepper and celery salt to taste

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