Potato Soup

Ingredients

• One pound potatoes
• one onion
• two ounces dripping
• one and a half quarts water
• one quarter of a tea-spoonful salt
• one pinch of pepper
• one small carrot
• one gill of milk

Method

1. 1

   Soak the onion in boiling water overnight.

2. 2

   Pare the potatoes, place in cold water, and boil briefly before draining.

3. 3

   Add dripping, salt, and pepper, then return to the fire with cold water.

4. 4

   When boiling, add the soaked onion.

5. 5

   Boil slowly for one hour, then add milk and grated carrot, boiling for another fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 167. The excerpt below is the record exactly as published.

POTATO SOUP — LENTIL SOUP. 259 Place the ribs of mutton in a large sauce-pan, and pour over the cold water. Place the pan over the fire, and when the water boils, skim it well; add the salt, and skim a second time. Draw the pan on one side, wash well and slice the leek, add it and the pepper, and allow all to simmer very slowly one hour and a quarter. Wash well now the rice in several waters, add it to the soup, and boil for half an hour longer, when the soup is ready to serve. Serve the mutton on a large hot dish, and pour round it a couple of table-spoonfuls of the soup. Potato Soup. — One pound potatoes, one onion, two ounces dripping, one and a half quarts water, one quarter of a tea-spoonful salt, one pinch of pepper, one small carrot, one gill of milk

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