Potato Soup

Ingredients

• Three potatoes
• one pint milk
• one teaspoonful chopped onions
• one stalk celery
• one teaspoonful salt
• one teaspoonful celery salt
• one-half saltspoonful white pepper
• one-fourth saltspoonful cayenne
• one-half tablespoonful flour
• one tablespoonful butter

Method

1. 1

   Soak potatoes in cold water for half an hour.

2. 2

   Boil until soft.

3. 3

   Cook onions and celery in milk in a double boiler.

4. 4

   Drain and mash potatoes, add boiling milk and seasoning.

5. 5

   Rub through a strainer and boil again.

6. 6

   Melt butter, add flour, and stir into boiling soup.

7. 7

   Boil for five minutes and serve hot.

As published

This recipe was extracted from The Rural cook book (1907), page 4. The excerpt below is the record exactly as published.

Potato Soup. — Three potatoes, one pint milk, one teaspoonful chopped onions, one stalk celery, one teaspoonful salt, one teaspoonful celery salt. THE RURAL COOK BOOK. 11 one-half saltspoonful white pepper, one-fourth saltspoonful cayenne, one- half tablespoonful flour, one tablespoonful butter

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