Potato Soup
From The Pennsylvania German cook book, 1902
This soup is always palatable.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 27. The excerpt below is the record exactly as published.
POTATO SOUP. A few potatoes boiled fine; take pota¬ toes and water, season with salt and but¬ ter, then add milk and a little Hour smoothed in milk
Cook this with the app: pantry check, scaling, and the assistant.