Cream Soup - Potato

Name: Cream Soup - Potato
Ingredients: 8 Ibs. potatoes; 2 c. butter; 4 onions; i^ c. flour; 2 qts. boiling water; 6 tbsp. salt; i c. chopped parsley; i tbsp. celery salt; 10 qts. scalded milk; £ tsp. cayenne

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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 laboratory manual of foods and cookery (1916) by Emma B. Matteson. The excerpt below is the record exactly as published.

Cream Soup - - Potato Ingredients : 8 Ibs. potatoes 2 c. butter 4 onions i^ c. flour 2 qts. boiling water 6 tbsp. salt i c. chopped parsley i tbsp. celery salt 10 qts. scalded milk £ tsp. cayenne

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