Potato Soup

Ingredients

• 1 tablespoonfnl sago
• 1^ lb. of potatoes
• 2 small teaspoonfals salt
• i pint milk
• 3 pints water
• 1^ oz. dripping
• 2 or 3 onions
• ^ teaspoonful pepper

Method

1. 1

   Cut the potatoes and onions in thin slices, put into a saucepan over a gentle heat with the dripping for five or ten minutes; shake the saucepan occasionally so as they will not stick to the bottom; add the water or liquid in which meat or ham has been boiled, and boil until the vegetables are tender; rub through a wire sieve with a wooden spoon; put back into pan with the pepper, salt, milk, and sago; boil 15 minutes; then serve.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 3. The excerpt below is the record exactly as published.

POTATO SOUP. 1 tablespoonfnl sago 1^ lb. of potatoes 2 small teaspoonfals salt i pint milk 3 pints water 1^ oz. dripping 2 or 3 onions ^ teaspoonful pepper

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