Potato Soup

Ingredients

• Flour 2, tablespoons
• Butter, 3 tablespoons
• Chopped parsley, 1 teaspoon
• Onion, 1
• Scald milk with the onion sliced in it
• salted water
• Cayenne, few grains

Method

1. 1

   Cook potatoes in boiling salted water, drain and rub through a strainer.

2. 2

   Scald milk with the onion sliced in it, remove onion and add milk to potato.

3. 3

   Melt butter, stir in flour and seasoning and add it to boiling soup.

4. 4

   Cook 1 minute.

5. 5

   Strain and sprinkle in parsley.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 117. The excerpt below is the record exactly as published.

Butter, 3 tablespoons. Cayenne, few grains. Flour 2, tablespoons. Chopped parsley, 1 teaspoon. Cook potatoes in boiling salted water, drain and rub through a strainer. Scald milk with the onion sliced in it, remove onion and add milk to potato. Melt butter, stir in flour and seasoning and add it to boiling soup. Cook 1 minute. Strain and sprinkle in parsley. CREAM OF PEA SOUP. Dried peas, 1 cup. Butter, 1 tablespoon. Milk. Salt and pepper. Soak peas over night in plenty of water. In morning drain and let simmer 4 or 5 hours. Strain and add enough milk to make of the consistency of cream. Melt the butter and add to the puree with salt and pepper. Cook 4 minutes more and serve. ARIZONA SOUP. Rice, 1/2 pound. Salt and pepper. Cooked tomatoes, 1 quart. Water, 1 quart. Cold baked beans, 1 cup. Soda, y2 teaspoon. Butter, 1 dessertspoon. Milk, 1 quart. Onion, 1

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