Potato Soup

Ingredients

• 4 medium sized potatoes
• 1 small onion
• 1 pint of water
• 1 pint of milk
• 1 tablespoonful of butter substitute
• Sprig of parsley
• Salt and pepper to taste

Method

1. 1

   Cut the potatoes into small pieces and cook till tender; mash without draining.

2. 2

   Scald the milk with the onion and add to the potato; season to taste; add the butter substitute, and the parsley chopped fine, and serve piping hot.

Nutrition per serving

As published

This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 6. The excerpt below is the record exactly as published.

Potato Soup 4 medium sized potatoes I small onion I pint of water I pint of milk I tablespoonful of butter substitute Sprig of parsley Salt and pepper to taste Cut the potatoes into small pieces and cook till tender; mash without draining. Scald the milk with the onion and add to the potato ; season to taste ; add the butter substitute, and the parsley chopped fine, and serve piping hot. Vegetable Soup Soup bone 4 potatoes 4 carrots 4 onions I small cabbage Few stalks of celery Yi cup of cooked barley or rice Have the soup bonie cracked several times; put in a kettle of cold water and simmer for 33 34 ABINGDON WAR-FOOD BOOK two hours or more; chop the vegetables very fine and cook in just enough water to cover them so that when done they need not be drained. Remove the bone and meat from the stock, add the vegetables and the barley or rice. Season to taste and serve. Put the meat from the soup through a chopper, season slightly and add to hot corn meal mush; allow to cool in mold, cut in slices and fry a crisp brown. Corn Chowder 1 small can corn 2 potatoes I small onion 4 soda crackers, crumbed Small piece of salt pork I pint of water 1 pint of milk

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