Potato Soup

Ingredients

• i lb. potatoes
• f pt. milk
• i oz. dripping
• if pt. water or stock
• 2 small onions
• i dessertspoonful of sago
• salt and pepper

Method

1. 1

   Wash, peel, and cut the potatoes into slices.

2. 2

   Cut the onion finely, and sweat with the potatoes in the dripping for five or ten minutes.

3. 3

   Add the boiling stock or water.

4. 4

   Simmer gently till reduced to a pulp (1 to 1.5 hours).

5. 5

   Add the milk and sago.

6. 6

   Cook till sago is transparent.

7. 7

   Season, and serve hot.

Nutrition per serving

As published

This recipe was extracted from Berridge House recipe book (1910), page 3. The excerpt below is the record exactly as published.

salt and pepper. sago, FIRST COURSE 1.3 Mutton Broth 2 lbs. neck of mutton, 1 onion, 1 qrt. of water, 1 small carrot, 2 oz. barley, 1 small turnip, seasoning, bunch of herbs. Method. — Cut the meat up finely, removing all fat and skin. Chop the bones, place them in the water with the seasonings and herbs. Simmer for 1 hour. Strain. Return to the pan with the meat, blanched barley, and vegetables, cut in small dice. Simmer for i| hour. Remove any fat with kitchen paper, season, and serve. LESSON III Lentil Soup 1 gill lentils, 3 small onions, 1 small turnip, 2 small carrots, salt and pepper, 1 qrt. water, 2 potatoes, bunch of herbs, 1 oz. dripping. Method. — Wash the lentils thoroughly. Soak over-night in one pint of the water. Scrub and prepare the vegetables. Cut into small pieces. Put into the pan with the dripping, place the lid on, and cook in the butter or dripping for five minutes. (This is called sweating the vegetables.) Add the lentils, water, herbs, and a pinch of carbonate of soda. Boil very gently till reduced to a pulp (about two hours). Season, and serve. Note. — If too thick, add a little boiling water. It should be the consistency of thick cream. 14 COOKERY RECIPES Pea Soup and Haricot Bean Soup are made in exactly the same way, the peas and haricots being soaked overnight. Milk (one gill) should be added, after sieving, to the haricot soup (carrot omitted). LESSON IV Potato i lb. potatoes, f pt. milk, i oz. dripping, if pt. water or stock, Soup 2 small onions, i dessertspoonful of sago

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