vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Potato Soup A I.
From The national course in home economics, 1917
Serves 4
Good for convalescents.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 297. The excerpt below is the record exactly as published.
POTATO SOUP— A I. Pare and slice one quart of potatoes, wash and put them over the fire in one gallon of water; add two small onions (sliced), one large table- spoonful of rice, a lump of butter the size of an egg, and pepper and salt to suit the taste. When nearly done break in two eggs
Cook this with the app: pantry check, scaling, and the assistant.