Potato Soup
From Luncheons, breakfasts, simple dinners and carving, 1905
Eggs can be omitted or boiled and sliced.
Presented as published in 1905. 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 Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 6. The excerpt below is the record exactly as published.
Potato Soup — Boil one dozen potatoes done, mash through a colander. Add one quart of fresh milk. Butter, salt and pepper to taste. Brown three table- SDOonfuls of flour in one of butter, stir in the soup, season with parsley or celery. Last of all add two well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.