Potato Cream Soup
From European and American cuisine, 1914
Serves 4
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 27. The excerpt below is the record exactly as published.
Potato Cream Soup. — Peel and wash 8 medium-sized pota- toes ; place them in a saucepan over the fire ; cover with 1 quart water ; add 1 tablespoonf ul salt, and boil till tender ; then drain off water, and press the potatoes either through a potato-masher or colander into a saucepan ; add V, tablespoonful kneaded butter, 1 cupful milk, and 1 quart bouillon ; cook 10 minutes, and season to taste with salt, pepper, and a little nutmeg ; remove from the fire, add 1 tablespoonful fine-chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.