Potato Soup

Ingredients

• 6 quarts water
• 1 pint fresh or two tablespoonfuls thick condensed milk
• 3 lbs. potatoes
• pepper and salt to taste
• 3 ozs. dripping
• 3 ozs. flour
• 2 tablespoonfuls sago
• 6 cloves
• 3 bay leaves
• 2 small onions

Method

1. 1

   Peel, wash, and slice the potatoes, and chop the onions.

2. 2

   Put the clean dripping into a pan, when hot and a blue vapour rising stir in the flour, but do not brown.

3. 3

   Add the water or good clear stock, potatoes, milk, onions, cloves, bay leaves, and pepper and salt to taste.

4. 4

   Simmer one hour, add the sago, and simmer another fifteen minutes.

5. 5

   Pour all through a wire sieve into a bowl.

6. 6

   Remove the cloves and bay leaves.

7. 7

   Rub the remainder through with a wooden spoon, re-boil and serve.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 29. The excerpt below is the record exactly as published.

POTATO SOUP. 6 quarts water 1 pint fresh or two tablespoon- fuls thick condensed milk 3 lbs. potatoes pepper and salt to taste 3 ozs. dripping 3 ozs. flour 2 tablespoonfuls sago 6 cloves 3 bay leaves 2 small onions

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