Potato Soup

Ingredients

• one pint of sweet milk
• piece of butter the size of an egg
• flour
• pepper
• salt
• more water if needed
• the potatoes
• the onions
• the cabbage

Method

1. 1

   Put the water into a kettle, pare, wash and slice the potatoes, chop the onions, and cut the cabbage very fine; put them all into the kettle, and boil till tender; then mash all together, fine.

2. 2

   Add more water if needed; beat the yolks very light and add them to the milk, with the flour previously rubbed to a smooth paste with a little cold milk.

3. 3

   Stir this into the boiling soup.

4. 4

   Butter, pepper, and salt to taste.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 7. The excerpt below is the record exactly as published.

flour, one pint of sweet milk, piece of butter the size of an egg. Put the water into a kettle, pare, wash and slice the potatoes, chop the onions, and cut the cabbage very fine; put them all into the kettle, and boil till tender; then mash all together, fine. Add more water if needed; beat the yolks very light and add them to the milk, with the flour previ- ously rubbed to a smooth paste with a little cold milk. Stir this into the boiling soup. Butter, pepper, and salt

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