Potato Soup
From A simple course in home economics for rural schools, 1916
Presented as published in 1916. 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 A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 52. The excerpt below is the record exactly as published.
Potato Soup (Large Recipe.) Potato Mixture: 2 qt. sliced potatoes % onion — sliced Boiling water to cover Cook in Fireless Cooker. 136 Bulletin of tlic University of Texas White Sauce: 1 C. Wesson's oil 2 C. flour 6 T. salt 3 qts. milk Cook in double boiler. Extra Milk: 4 qts. — scald
Cook this with the app: pantry check, scaling, and the assistant.