Potato Soup

Ingredients

• 1 quart white second stock or water
• 1/2 pint milk
• 1 pound potatoes
• 1 onion
• 1 stalk celery
• 2 tablespoons Crisco
• 1 tablespoon fine sago or crushed tapioca
• salt and pepper to taste

Method

1. 1

   Slice potatoes, onion, and celery.

2. 2

   Heat Crisco in stewpan, add vegetables, and cook until absorbed.

3. 3

   Add stock and simmer until tender.

4. 4

   Rub through a fine sieve, return to saucepan, add milk, and bring to boil.

5. 5

   Sprinkle in sago, cook until transparent, add seasoning, and serve.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 101. The excerpt below is the record exactly as published.

Potato Soup Breaded Lamb Chops, Tomato Sauce Mashed Potatoes Creamed Turnips Cheese Salad Canary Pudding Coffee * Potato Soup—l1 quart white second stock or water, ¥% pint milk, 1 pound potatoes, 1 onion, 1 stalk celery, 2 tablespoons Crisco, 1 tablespoon fine sago or crushed tapioca, salt and pepper to taste

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