Potato Soup

Ingredients

• 1 pint milk
• 6 tablespoons mashed potatoes
• 1 pint water
• 1 teaspoon chopped parsley
• 1 oz. butter
• 3 oz. flour
• Seasoning

Method

1. 1

   Melt the butter in a saucepan, stir in the flour, add the cold water and milk, bring to the boil, stirring meanwhile, and boil for ten minutes.

2. 2

   Rub the potatoes through a sieve and stir into the soup.

3. 3

   Heat to boiling, season, add the chopped parsley, and serve with sippets of toast.

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 11. The excerpt below is the record exactly as published.

POTATO SOUP | pint milk 6 tablespoons mashed potatoes | pint water | teaspoon chopped parsley | oz. butter 3 oz. flour Seasoning Melt the butter in a saucepan, stir in the flour, add the cold water and milk, bring to the boil, stirring meanwhile, and boil for ten minutes. Rub the potatoes through a sieve and stir into the soup. Heat to boiling, season, add the chopped parsley, and serve with sippets of toast. 25 POTATO BALLS 3 Ib. cooked potatoes | egg | gill milk | teaspoon chopped parsley

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