vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Old Boiled Potato Soup
From The national course in home economics, 1917
Serves 4
A simple and hearty potato soup.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 296. The excerpt below is the record exactly as published.
old boiled potatoes. Take a tablespoonful of butter and fry a teaspoonful of chopped onion in it. Then add one-half tablespoon- ful of flour. When the thickening is cooked add a pint of milk. Put this with the mashed potato and pass the mixture through a colander. Put this back on the fire and stir. Season with salt and pepper. When the soup is ready for the table sprinkle parsley over it
Cook this with the app: pantry check, scaling, and the assistant.