Potato Soup

Ingredients

• A quart of milk
• six large potatoes
• one stalk of celery
• an onion
• a table-spoonful of butter
• A cupful of whipped cream

Method

1. 1

   Put milk to boil with onion and celery.

2. 2

   Pare potatoes and boil for thirty minutes.

3. 3

   Turn off the water, mash fine and light.

4. 4

   Add boiling milk and butter, and season with pepper and salt to taste.

5. 5

   Rub through a strainer and serve immediately.

6. 6

   Add whipped cream when in the tureen for improvement.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 36. The excerpt below is the record exactly as published.

Potato Soup. A quart of milk, six large potatoes, one stalk of celery, an onion and a table-spoonful of butter. Put milk to boil with onion and celery. Pare potatoes and boil thirty minutes. Turn off the water, and mash fine and light. Add boiling milk and the butter, and pepper and salt to taste. Rub through a strainer and serve immediately. A cupful of whipped cream

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