Potato - Celeriac - Onion Soup
From Most for your money cookbook, 1938
Use only the liquid from young cabbage for best results.
Presented as published in 1938. 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 Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 4. The excerpt below is the record exactly as published.
POTATO — CELERIAC — ONION SOUP Water from boiled potatoes, celeriac (celery root), and onions. Mix to your liking, being careful not to put in too much onion water. Throw in any left-over vegetables — beans, peas, cabbage, and tomato will make this soup all the richer. Heat to boiling, press all through a sieve. Cut 2-3 slices of bacon into tiny squares (kitchen shears are handy for this) and fry crisp; scatter on top of soup when 12 MOST-FOR-YOUR-MONEY COOK BOOK served. Save bacon grease for other frying. A teaspoon of minced parsley
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.