Potato Soup

Ingredients

• 3 medium-sized potatoes
• 1^, teaspoons salt
• 1 quart milk
• 1 stalk celery
• 2 slices onion
• Dash cayenne
• 3 tablespoons butter
• Little white pepper
• 2 tablespoons flour
• 1 teaspoon minced parsley

Method

1. 1

   Cook potatoes in boiling salted water until very soft, and rub them through a sieve.

2. 2

   Scald milk in a double boiler with onion and celery; remove onion and celery, and add milk slowly to the potatoes.

3. 3

   Bind the soup with butter and flour, add the seasoning, sprinkle with parsley, and serve.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 23. The excerpt below is the record exactly as published.

Potato Soup. 3 medium-sized potatoes. liv, teaspoons salt. 1 quart milk. 1 stalk celery. 2 slices onion. Dasli cayenne. 3 tablespoons butter. Little white pepper. 2 tablespoons flour. 1 teaspoon minced parsley. Cook potatoes in boiling salted water until very soft, and rub them through a sieve. Scald milk in double boiler with onion and celery; remove onion and celery, and add milk slowly to the potatoes. Bind the soup with butter and flour, add the seasoning, sprinkle with the parsley, and serve. SOUPS WITHOUT STOCK. 5X Tomato Soup. 1 can tomatoes. 2 tablespoons sugar. 1 pint water or stock 2 teaspoons salt. (preferable stock). 2 tablespoons butter. 12 peppercorns. 2V2 tablespoons flour. 3 cloves. 2 tablespoons minced ham. Cook all together for twenty minutes and strain. Bind with butter and flour cooked together; turn into tureen. Squash Soup. 1 cup cooked squash. 2 tablespoons butter. 1 slice onion. 2 tablespoons flour. 4 cups milk. . i/i> cup cream. 1 egg, beaten well. Eub squash through sieve. Scald milk and onion, and remove onion. Bind with flour and butter. Add cream ; heat, but do not boil. Cream of Tomato. 1 can tomatoes. 4 tablespoons flour. 1 quart milk. 2 teaspoons salt. Mi cup cream. 1 tablespoon sugar. 4 tablespoons butter. 14 teaspoon soda. Paprica and white pepper. Scald milk and onion, remove onion, and thicken milk with flour, being careful not to lump it. Let it cook in double boiler for twenty minutes, stirring con- stantly at first. Cook tomatoes and sugar until they strain easily; rub through the sieve and add soda. Combine the mixture and turn into the tureen over the butter, salt, paprica and pepper. Serve at once. 52 SCIENTIFIC COOKING. Vegetable Soup. 1 quart stock or water. 1 tablespoon barley. 1^ cup carrots. 1 sour apple. y.2 cup turnips. 1 tablespoon finely y^ cup celery. chopped parsley. Vi cup potatoes. Salt and pepper. 1/^ cup onions. Dash cayenne

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