Potato Soup

Ingredients

• one pint of potatoes
• two slices of breakfast bacon
• one quart of milk
• a little flour
• pepper to taste
• salt to taste

Method

1. 1

   Peel and cut in block about one pint of potatoes.

2. 2

   Put this on to cook in boiling water with two slices of breakfast bacon.

3. 3

   Boil one hour and add one quart of milk and a little flour to thicken.

4. 4

   Add pepper and salt to taste.

5. 5

   This should make one half gallon of soup.

Nutrition per serving

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 24. The excerpt below is the record exactly as published.

POTATO SOUP. Peel and cut in block about one pint of potatoes. Put this on to cook in boiling water with two slices of break- fast bacon. Boil one hour and add one quart of milk and a little flour to thicken. Add pepper and salt to taste. This should make one half gallon of soup. 'MRS. W. E. MERR1TT. TURKEY BONE SOUP. With the bones of the turkey a nice soup can be made. Break the bones apart with stuffling adhering; put into a soup pot with two quarts of water, a tablespoon of salt, pod of red pep- per, three medium sized potatoes, two cnions sliced and fried Drown ^nd one quart of tomatoes. Boil several hours. Half hour before serving add a can of corn and a tablespoon of chopp- ed parsley. MRS. S. E. W I LBO URNE . om: yam soup. Boil lean soup bone three hours. Strain broth. Beat one egg light. Put egg in hot tureen and pour boiling stock over it beating all the time. /Season with salt and pepper and serve with a piece of toast on each plate. MRS. J. A. HESS, Sikeston, Mo. 71 TOMATOES. MOTHER'S BROILED TOMATOES. Select large firm tomatoes and do not peel. Slice 1-2 in. thick and broil upon a gridiron. A few minutes will suffice to cook them. Have ready some hot butter seasoned with pepper salt a little sugar and 1-2 teaspoonful of made mustard. As soon as the toma- toes are done, dip each piece in this mixture and lay upon a hot dish. Heat what remains of the seasoning to a boil, pour upon them and serve at once. MRS. GO R DEN, Charlottesville, Va. STUFFED TOMATOES. Several large ripe tomatoes. 1 box of canned turkey or equal quantities of cold meat minced fine. 2 tablespoons melted butter. Worcestershire sauce to taste, salt and pepper to taste

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