Milk Soup (Potato)

Ingredients

• 2lb. of peeled potatoes
• a couple of leeks or onions
• igall. of water
• 2oz. of butter
• 1 pint of Milk
• salt and pepper to taste
• 6 table-spoonfuls of powdered tapioca

Method

1. 1

   Put 2lb. of peeled potatoes and a couple of leeks or onions in a saucepan with 1 gallon of water and boil until tender.

2. 2

   Pass them through a sieve and put them all back as a puree into the saucepan.

3. 3

   Add 2oz. of butter, and, when melted, pour in 1 pint of Milk, with salt and pepper to taste.

4. 4

   Stir the mixture frequently while over the fire, and when it boils add 6 table-spoonfuls of powdered tapioca; boil for ten minutes longer, and it is ready for use.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 531. The excerpt below is the record exactly as published.

2lb. of peeled potatoes and a couple of leeks or onions in a saucepan with igall. of water and boil until tender. Pass them through a sieve and put them all back as a puree into the saucepan. Add 2oz. of butter, and, when melted, pour in 1 pint of Milk, with salt and pepper to taste. Stir the mixture frequently while over the fire, and when it boils add 6 table-spoonfuls of powdered tapioca

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