Polish Soup

Ingredients

• eight large potatoes
• two ounces of butter
• one pint of chicken broth
• three pints of hot chicken broth
• the yolks of four eggs
• two ounces of fresh melted butter
• half a pint of cream
• a little grated nutmeg
• a tablespoonful of grated parmesan cheese
• the same quantity of powdered sugar
• four spoonfuls of tagliatelli

Method

1. 1

   Bake the potatoes, peel, and mash them with butter and chicken broth.

2. 2

   Pass through a sieve, add more broth, and simmer.

3. 3

   Mix yolks, melted butter, cream, nutmeg, cheese, and sugar in a basin.

4. 4

   Combine with tagliatelli in a soup-tureen, pour hot broth over, stir, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 11. The excerpt below is the record exactly as published.

POLISH SOUP. Bake eight large potatoes in the oven, peel, and put them into a stewpan with two ounces of butter and one pint of chicken broth. Set the stewpan on the fire, and stir with a wooden spoon until the potatoes are well mashed ; then pass them through a sieve into the stewpan again with three pints of hot chicken broth ; simmer and stir gently for a few minutes. Meantime put in a basin the yolks of four eggs, two ounces of fresh melted butter, half a pint of cream, a little grated nutmeg, salt to taste, a tablespoon ful of grated parmesan cheese and the same quantity of powdered sugar ; mix these Nvell together with a whisk, and pour them into a soup- tureen with four spoonfuls of tagliatelli

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