vegetariangluten-freenut-free
Potato Soup
From How we cook in Tennessee .., 1906
Serves 3
Presented as published in 1906. 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
- Seven potatoes
- one quart of milk
- one spoonful of butter
- salt
- pepper
Method
Cook the potatoes in boiling water, mash them well, return to the same water, add butter, milk, salt, and pepper, and let come to a boil.
Nutrition per serving
464Calories
18 gProtein
76 gCarbs
14 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 3. The excerpt below is the record exactly as published.
Potato Soup. — Seven potatoes cooked in boiling water. Mash the potatoes well and return them to the same water, add pep- per and salt, one spoonful of butter and one quart of milk and let come to a boil. Potato Soup. — It is delightful, but must be very carefully prepared. One pound of potatoes, one onion, half a teaspoonful of celery seeds or half a stick of celery, one ounce of dripping, one pint of milk, half pint of water, salt and pepper
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