Potato Soup

Ingredients

• One pound potatoes
• 1 onion
• 1 stalk of celery
• an ounce of butter
• 4a pint of milk
• 14 pints of weak stock
• pepper and salt to taste

Method

1. 1

   Put the butter into a stewpan with the celery, onion and potatoes cut in thin slices; put on the lid of the stewpan, which should fit closely, and shake it over the fire for about 5 minutes, until the vegetables are thoroughly steamed with the butter, which will draw out their flavor.

2. 2

   Then add the stock and cook gently for an hour.

3. 3

   Rub the soup through a wire sieve, return it to the pan and stir over the fire till it boils, add the milk, which should be heated in a separate vessel and serve.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 6. The excerpt below is the record exactly as published.

POTATO SOUP.—One pound potatoes, weighed after being peeled, 1 onion, 1 stalk of celery, an ounce of butter, 4a pint of milk, and 14 pints of weak stock, or the liquor in which mutton or chicken had been boiled, pepper and salt to taste

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