Potato Soup (1)

Ingredients

• 5 large potatoes
• 3pts. stock
• an onion
• a carrot
• a turnip
• a bunch of herbs
• a piece of butter about the size of a walnut
• 2 tablespoonfuls of flour
• a tablespoonful of cream or good milk

Method

1. 1

   Steam potatoes, add to stock with onion, carrot, turnip, and herbs.

2. 2

   Boil.

3. 3

   Melt butter, add flour, cook to a paste, then add to potatoes.

4. 4

   Season with salt and pepper, and add cream or milk.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 7. The excerpt below is the record exactly as published.

Potato Soup (1). Steam 5 large potatoes, then put them into 3pts. stock in a stewpan, adding an onion, carrot, turnip, and celery, and bunch of herbs. Well boil it. In the meanwhile take a piece of butter about (lie size of a walnut and melt it in a stewpan, adding 2 tablespoonfuls of flour; well boil them together. Cook it dry, and work it into a paste, it ought to be a brown colour, then add it to the potatoes on the fire, boil well together and then tammy it. Before it is done season with salt and pepper, a tablespoonful of cream or good milk. After it is tammied it may require a little more stock to thin it; it should not be buttery when done. Mrs. Tunnard. Potato Soup (2). 3 Potatoes. 1 tablespoonful Butter. 1 tablespoon fill Flour. ipt. Milk. Pepper. Salt. Onion Juice. Celery Salt. Boil the potatoes and mash them thoroughly. Put the milk on in a double saucepan, and when boiling add the potatoes and boil for 10 minutes, stirring frequently; strain it through a sieve and return it to the saucepan. Rub the butter into the flour, add pepper, salt, onion juice and celery salt, and mix to the consistency of cream with a little hot milk; add this to the potato milk and boil for five minutes, stirring all the time; strain again and serve very hot. If too thick add more milk or water. C. Perkin. Rabbit Soup. Boil a rabbit in 4pts. of water for two hours with 3 or 4 onions, carrots, and four strips of celery 9 IN AID OF THE FUND FOR TIIE REMOVAL OF whole. Strain the liquor, and when it is cold add a pint of new milk, a lump of butter the size of a walnut, 2 tablespoonfuls of flour, the best pieces of the rabbit cut into small pieces, some chopped parsley and the vegetables cut in pieces. Mix all together and boil for five minutes. Mrs. Maxwell. Spinach Soup. i bundle of Spinach, i teaspoonful of Sugar. \ teaspoonful of Salt. Pepper to taste, i pinch of Soda, ioz. of Flour. ]oz. of Putter. Rpts. of good Stock. Wash the spinach, removing the stalks, put the leaves into a saucepan, with enough cold water to cover it; add the salt and soda and boil up quickly. Allow it to boil for 7 or 8 minutes, and then drain thoroughly. Chop the spinach and rub through a hair sieve. Return the puree to the saucepan, and add to it the pepper and sugar and a little more salt if necessary. Work together the flour and butter, and add to the spinach when hot. Then 3uY in the stock, let boil up again, and serve with croutons. Miss Macpherson. Tomato Soup (1). Boil ilb. of tomatoes in a pint of water. When cooked squeeze (with the water) through a sieve. Put 2ozs. of butter in a saucepan, when melted add a tablespoonful of flour. Boil for five minutes, then gradually add the tomato and half a pint of milk. Mix well and boil all up together. When cooked it should be of the consistency of cream. Miss Heyer. 10 KING’S COLLEGE HOSPITAL TO SOL'TLI LONDON Tomato Soup (2). i tin of Tomatoes, ioz. Butter. 2ozs. Tapioca, i Onion. 2pts. Stock. Pepper and Salt. Put the butter, tomatoes and onion (sliced) into a stewpan; cook till tender, but do not brown; rub it through a hair sieve. Pleat the stock, sprinkle in the tapioca, and cook till clear; then add the tomatoes; season, re-heat, and serve with fried bread- Miss M. Perkin. Tomato Soup (3). One tin of tomatoes, lot. of stock, onion, turnip, carrot

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