Onion and Potato Soup
From The national course in home economics, 1917
Serves 4
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 298. The excerpt below is the record exactly as published.
ONION AND POTATO SOUP. Take six potatoes, one onion, butter, three pints of water, one large tablespoonful of chopped parsley, the yolks of two eggs, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.