Potato Soup
From The book of plain cooking, 1904
Presented as published in 1904. 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
Method
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 3. The excerpt below is the record exactly as published.
Potato Soup Potatoes make a delectable soup. It may- be made with water, but milk and water is preferable. Pare the potatoes, carrots, onions, and celery. Have the water, or milk and water, boiling, then add salt and pepper. Boil all together until it can be rubbed through a sieve. If you make this soup with water, add a piece of butter
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