Potato Puree

Ingredients

• Two cups mashed potato
• one onion
• four cups boiling water
• one stalk celery
• one cup milk
• one teaspoonful butter
• one tablespoonful flour
• pepper and salt to taste

Method

1. 1

   Cook the potato, onion, and celery in the water for half an hour; rub through a colander, return to the fire; add the milk, thicken, and season.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 59. The excerpt below is the record exactly as published.

Potato Puree. Beef's Heart, Stuffe^J. Stewed Sweet- Potatoes. Scalloped Squash. Meringued Apples. Potato Puree, — Two cups mashed potato, one onion, four cups boiling water, one stalk celery, one cup milk, one teaspoonf ul butter, one tablespoonful flour, pepper and salt to taste. Cook the potato, onion, and celery in the water for half an hour ; rub through a 226 FAMILY DINNEiiS FOR AUTUMN colander, return to the fire; add the milk, thicken, and season. Meringued Apples. — Eight fine large ap- ples, peeled, cored, and quartered ; two table- spoonfuls butter, juice of a large lemon, one cup white sugar, nutmeg to taste, whites of three eggs, half-cup powdered sugar. Heat the butter, sugar, lemon juice, and nutmeg in a double boiler; drop the quartered ap- ples into this, and let them cook until ten- der ; take them out and lay in a glass dish, cover with a meringue made of the whites of the eggs and the powdered sugar, and pass the syrup from the apples in a little pitcher, with the meringued fruit. 5. Julienne Soup. Irish Stew. Creamed Carrots. Stowed Corn. Peach-and-Tapioca Pudding. Peach-andrTapioca Puddvng. — One small cupful tapioca, one can peaches, half -cup sugar. Soak the tapioca overnight in three cupfuls of water ; the next day arrange the canned peaches in a dish, pouring over them 237 WHAT TO EAT — HOW TO SEBVJE IT about a cupful of the liquor from the can ; sprinkle them well with sugar, pour the ta- pioca on them, and bake until this is clear. Eat hot with hard sauce. 6. Salmon Soup. Mutton Chops. Baked Onions. Stuffed Egg-Plant. Cream Rice Pudding. Salmon Smip. — One can salmon, one cup bread-crumbs, one quart water, two cups milk, one teaspoonf ul butter

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