Potato Soup

Ingredients

• 3 potatoes
• 1 tsp. salt
• 1 qt. milk
• 1/8 tsp. pepper
• 2 slices onion
• 1/2 tsp. celery salt
• 3 T. butter
• 2 T. flour
• 1 tsp. chopped parsley
• Few grains cayenne

Method

1. 1

   Cook potatoes in boiling salted water; when soft rub through a strainer.

2. 2

   Scald milk with onion, remove onion and add milk slowly to potatoes.

3. 3

   Melt half the butter, add dry ingredients, stir till well mixed; then stir into boiling soup; cook 1 min., strain, add remaining butter and sprinkle with parsley.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 47. The excerpt below is the record exactly as published.

y8 tsp. pepper Drain peas from their liquor, add sugar and cold water, and sim- mer 20 min. Eub through a sieve, reheat and thicken with butter and flour cooked together. Scald milk with onion, remove onion and add milk to pea mixture; season with salt and pepper. Peas too old to serve as a vegetable may be utilized for soups. POTATO SOUP. 3 potatoes 1 tsp. salt • 1 qt. milk y8 tsp. pepper 2 slices onion y± tsp. celery salt 3 T. butter Few grains cayenne 2 T. flour 1 tsp. chopped parsley

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