vegetariannut-free
Potato Soup
From The new Kentucky home cook book, 1884
Serves 3
Recipe by Mrs. E. Ficklin.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- half a dozen medium-sized potatoes
- a lump of butter the size of an egg
- one heaping tea-spoonful of flour
- a small cup of cream
- pepper and salt to taste
- boiling water until sufficiently thin
Method
Boil and mash potatoes.
Rub butter and flour together, add to potatoes, and beat in cream.
Season and add boiling water to desired consistency.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 9. The excerpt below is the record exactly as published.
POTATO SOUP. Take half a dozen medium-sized potatoes, boil and mash them fine; take a lump of butter the size of an egg, and one heaping tea-spoonful of flour ; rub the butter and flour to- gether, and add to the potatoes, and beat in a small cup of cream ; pepper and salt to taste ; add boiling water until sufficiently thin
Cook this with the app: pantry check, scaling, and the assistant.