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Potato Soup

Name: Potato Soup
Yield: 3 servings
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

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

Method

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.