Potato Soup

Ingredients

• five or six potatoes
• a small piece of salt pork
• a little celery
• add milk or cream
• a little butter
• chop a little parsley fine
• some dry bread

Method

1. 1

   Boil the potatoes with salt pork and celery; pass through a colander and add milk or cream (if milk, a little butter) to make the consistency of thick cream; chop parsley fine and throw in; let boil for five minutes.

2. 2

   Cut dry bread into small dice, fry brown in hot lard, drain, and place in the bottom of the soup tureen, then pour the soup over.

3. 3

   Optionally, chop two onions and boil with the soup.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new home cook book (1896), page 30. The excerpt below is the record exactly as published.

POTATO SODP. M. A. T. Boil five or six potatoes with a small piece of salt pork and a little celery ; pass through a colander and add milk or cream (if milk, a little butter,) to make the consistency of thick cream; chop a little parsley fine and throw in; let boil five minutes; cut some dry bread

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