Potato Cream Soup

Ingredients

• 8 potatoes
• I quart skimmed milk
• I quart water
• 5^ cup butter
• about % dozen
• onions from garden
• Salt
• pepper
• slight grating of nutmeg

Method

1. 1

   Use two saucepans.

2. 2

   Boil the potatoes in salted water in one; the vegetables, cut or chopped, in water in the other.

3. 3

   When the potatoes are well done, drain them, mash with the milk and butter, and stir through a sieve or strainer into the other saucepan containing the vegetables.

4. 4

   The soup should be of the consistency and appearance of cream with the minced vegetables showing plainly.

5. 5

   A little flour thickening may be needed or more milk.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 147. The excerpt below is the record exactly as published.

8 potatoes I quart skimmed milk. I quart water 5^ cup butter Carrots and onions from garden, very small, about % dozen Salt, pepper, slight grating of nutmeg. Use two saucepans. Boil the potatoes in salted water m one; the vegetables, cut or chopped, in water in the other. When the potatoes are well done drain them, mash with the milk and butter and stir through a seive or strainer into the other saucepan containing the vegetables The soup should be of the consistency and appearance of cream with the minced vegetables showing plainly. A little flour thickening may be needed or more milk. Dinner. Potato cream soup (3 quarts, 10 cents.) Pickerel, boiled, butter sauce (30 cents.) Roast loin of mutton (5 lbs, 55 cents.) ' Potatoes steamed and browned (3 cents.) Tomatoes stewed (i can, iq cents.) Bread custard pudding with sauce (No. 113, 9 cents.) Cherry p es (2 made of i can, 14 cents ; crusts 4 cents.) Milk, coffee, tea, butter, bread (20 cents.) $1 60; 17 persons, 9 J^ cents a plate. Meat arrived at noon. COOKING FOR PROFIT. Loin of mutton charged @ ii cents. Leg of veal @ 12]^. Beef loin @ 15. Liver at 12^. ' Sweetbreads free. These prices are too high. They are the prices that prevailed in Spring, but meat becomes cheap in July if ever. Write to the butcher. . Box of fish packed in ice arrived, charged 19 lbs @ 7 cents, and expressagre to pay. ^ . - So we are to have the refrigerator of Ihe last pattern shown in diagram built in a room back of kitchen, where for- merly was a bedroom. The elevation is right for easy drainage. A grove of pine and black oak shades the roof. Supper. First meal that caused talk. Superb French rolls; fine creamery butter. Not much besides, but these are a feast by themselves. Calf s liver, fried, plenty of gravy (10 cents.) Cold roast mutton from dinner (charged that meal.) Baked potatoes (18, 3 cents— half left.) Molasses pound cake, warm (ij^ lbs, 14 cents.) French rolls (30, 12 cents.) Butter (12 ounces @ 24, 18 cents.) Milk (3 qts., 19 cents.) Cream, coffee, tea, etc., {19 cents.) 85 cents; 17 persons, 5 cents a plate. 529— Fried Liver and Gravy. Only about half the people anywhere will order liver when there is an alter- native of cold meat or something else. Cut about 8 thin slices, which will be little over half a pound. Lay them in a frying pan with some drippings or bacon fat and fry brown on both sides. Season with salt and pepper

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