Potato Soup

Ingredients

• ten or twelve large potatoes
• four large onions sliced
• two quarts of the liquid in which meat has been boiled
• half a pint of cream
• a little pepper, salt

Method

1. 1

   Peel and slice the potatoes.

2. 2

   Put them in a saucepan with the sliced onions, pepper, and salt.

3. 3

   Steam for 2-1/2 hours.

4. 4

   Pour over the liquid and let simmer until soft.

5. 5

   Press through a fine sieve, return to the soup, stir over the fire hot, and add cream before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1328. The excerpt below is the record exactly as published.

Potato Soup (another peel ten or twelve large pc into slices, and put them in four large onions sliced, fou: and a little pepper, salt, ai Let them steam for two or 1 pour over them two quarts the liquid in which meat h let the whole simmer gently are soft. Press them wit! through a fine sieve, retur soup, and stir it over the f hot. Add half a pint of c a

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