Potato Puree

Ingredients

• 1 quart of milk
• 6 good sized potatoes
• 1 onion
• 1 small bay leaf
• 1 small stalk of celery
• 1 tablespoonful flour
• 1 tablespoonful butter
• 1 cup cream
• 2 well beaten eggs

Method

1. 1

   Boil onion, bay leaf, and celery in milk for 30 minutes.

2. 2

   Add mashed potatoes and mix thoroughly.

3. 3

   Melt butter, add flour, stir until smooth, then pour into hot milk and potato.

4. 4

   Boil, add seasoning, thin with hot milk, and stir in beaten eggs and whipped cream before serving.

Nutrition per serving

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 21. The excerpt below is the record exactly as published.

i onion, i bay leaf, i square French soup paste, season to taste. Boil all the ingredients to- gether for an hour, thicken with flour stirred smooth in a little water.' Add salt, pepper, paprika, celery salt, etc., to taste ; strain and serve with toasted crackers. A teaspoonful of sugar may be added if liked. Mrs. E. B. Curtis. TOMATO SOUP, No. 2. To 2 quarts soup stock, add i quart canned tomatoes, 2 whole cloves, a dash of red pepper, a small piece of onion, i teaspoon of sugar. Cook for half an hour, then strain and set over the fire again ; when hot add a piece of butter half the size of an egg rubbed into 2 tablespoonfuls of flour, salt and pepper to taste. The soup when done should be as thick as cream, if too thick add water, or one can leave out the flour and add }i cup of rice. Julia Thaxter. TOMATO SOUP, No. 3. Stew can of tomatoes until soft enough to strain, after which put over to boil again, thicken with 2 tablespoons of corn starch, let boil, season with salt ; when boiling pour in quantity of cold milk 7/ery slowly. Some add a very little sugar. Mrs. Ernest Crane. 62 MACHIAS COOK BOOK. TOMATO SOUP, No. 4. 3 cups baked beans, 6 cups cold water, y^ tcaspoonful celery salt and 3 slices of onion, simmer together 30 minutes, strain, add ij^ cans or more of stewed tomatoes, strained, salt and pepper to taste. Bind together with .a tablespoon/ul each of flour and butter, cook from 3 to 5 minutes. Serve hot. Mrs. Mary E. Foster. LOBSTER SOUP. Take the meat of 2 small lobsters, cut fine, i pint cream, i pint milk, simmer all together 20 minutes, add i tablespoonful flour wet with cold milk, salt and cayenne, to taste ; just before serving, aJd Yi cup butter, cut into small pieces and stir until it is entirely ab- sorbed, strain or not, as you please. Mrs. Walter Hill. MOCK BISQUE SOUP. y2 can tomato, i^ pints of milk, 2 tablespoonfuls flour, butter size of an egg, pepper and salt to taste, about ^ teaspoonful soda. Put the milk in a double boiler to boil, and let the tomato stew slowly, add soda. When about ready to serve, add the tomato to the milk, flour and seasoning, add butter and salt last. The soda cooked in the tomato prevents it from curdling and souring. Will keep a few days. Lucy T. Ames. GREEN PEA SOUP. Shell 2 quarts of fresh green peas, wash the pods and cover them with a quart of water, boil 5 minutes, drain. Add to this water the peas, cook until tender and press through colander, add 2 tea- spoonfuls of sugar, a pint of milk, 2 tablespoonfuls of butter and 2 of flour, add salt and pepper and serve at once. Julia P. Saunders. SOUP. 63 POTATO PUREE. 1 quart of milk, 6 good sized potatoes, i onion, i small bay leaf, I small stalk of celery, or i teaspoonful celery salt, i tablespoonful flour, a tablespoonful butter, i cup cream,, whipped, 2 well beaten eggs

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