Potato Soup

Ingredients

• 2 cups hot riced or mashed potatoes
• 1 quart milk
• 2 slices onion
• 3 tablespoons butter
• 3 tablespoons flour
• 1½ teaspoons salt
• dash of Pure Gold pepper
• ½ teaspoon chopped parsley

Method

1. 1

   Scald the milk with the onions; remove the onion; add the milk slowly to the potatoes.

2. 2

   Melt the butter, add to it the dry ingredients; stir the mixture until it is well blended.

3. 3

   Add the liquid mixture to this, stirring it constantly, and boil the soup for 1 minute.

4. 4

   Strain it if necessary, add the parsley, and serve it hot.

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 11. The excerpt below is the record exactly as published.

Potato Soup—2 cups hot riced or mashed potatoes, 1 quart milk, 2 slices onion, 3 tablespoons butter, 3 tablespoons flour, 13 teaspoons salt, dash of Pure Gold pepper and cayenne, | teaspoon chopped parsley. Scald the milk with the onions; remove the onion; add the milk slowly to the potatoes. Melt the butter, add to it the dry ingredients; stir the mixture until it is well blended. Add the liquid mixture to this, stirring it constantly, and boil the soup for 1 minute. Strain it if necessary, add the parsley, 24 Blue Ribbon Cook Book and serve it hot. Water saved from cooking celery or carrots is a good addition to potato soup. Cream of Tomato Soup—2 cups tomatoes, 1 teaspoon sugar, ; teaspoon baking soda, 3 tablespoons butter, 3 tablespoons flour, 3 cups milk, seasoning. Cook tomato and sugar for a few minutes. Rub through sieve, and add soda to neutralize acid in tomatoes. Add slowly to white sauce made of milk, flour and butter. Have tomatoes and white sauce at same temperature or soup may curdle. Serve immediately. Vegetable Purée—4 cups diced, fresh vegetables, 1 small onion, sliced, 1 tablespoon salt, { teaspoon Pure Gold pepper, 2 tablespoons fat, 9 cups water. Put everything except the fat into the kettle. Simmer until tender. Press through sieve, add fat, reheat and serve. Soup stock may be used instead of all or part of the water. Split Pea Soup—Purée—1 cup dried split peas, 2 quarts cold water, 1 pint milk, } onion, 2 tablespoons butter, 2 table- spoons flour, 13 teaspoons salt

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