Potato Soup

Ingredients

• six good-sized potatoes
• Y. of salt pork
• two small onions
• a few sprigs of parsley
• a pint of milk
• a piece of butter the size of a walnut

Method

1. 1

   Boil potatoes, salt pork, onions, and parsley in water until tender.

2. 2

   Rub through a colander, add milk and butter, boil, sieve, and serve hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 420. The excerpt below is the record exactly as published.

Potato Soup SOUPS Purees after skim again, and add another quarter of a glassful of cold water ; repeat a third time, then season with half a table- spoonful of salt, one salt-spoonful of pepper, four carrots, four turnips cut in slices, four leeks, six sprigs of parsley, two branches of white celery, three cloves, two bay -leaves. Cover the kettle, but leave a small place open. Boil slowly for four hours, remove the meat, strain the broth, and keep in a bowl until ready to finish the soup. While the broth is cooking have two quarts of sliced red carrots prepared by scraping them and washing them and putting them in a saucepan with two table - spoonfuls of butter and one table - spoonful of granu- lated sugar ; cover the saucepan, and cook on a moderate fire for fifteen minutes, tossing them meanwhile; then add one quart of warm water, one teaspoonful of salt, half a salt- spoonful of pepper; cook slowly for two hours. Pass them through a colander, then through a strainer. Skim off the fat from the broth, put it back on the fire, and when boiling add the puree of carrots with four table-spoonfuls of tapioca; let it cook slowly for thirty minutes, remove from the fire, add half a pint of good cream, and serve very hot. The breast of the fowl cold makes a nice salad for the next day. Potato Soup. — Take six good- sized potatoes, add Y\ lb. of salt pork, two small onions, and a few sprigs of parsley. Put all these to- gether in a pot with water enough to liberally cover them. Let them boil until the pork is tender and thoroughly done; by that time the potatoes will have fallen to pieces. Rub through a colander, taking out the pork. Then add to the mixture a pint of milk and a piece of butter the size of a walnut

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