Potato Soup (another way)
From Cassell's dictionary of cookery, 1892
Serves 7
Sufficient for 7-8 persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1328. The excerpt below is the record exactly as published.
Potato Soup (another way). — Wash and peel a dozen large sound potatoes. Cut them into thin sHces, dredge them well with flour, and put them into a stewpan with two ounces of fresh butter, a handful of parsley, two largo onions, and a little pepper and salt. Barely cover them with cold water, and let them steam gently until soft. Press them through a sieve, and mix with the puree two quarts of nicely- flavoured stock. Boil a few minutes longer, and serve. Time, an hour and a half. Probable cost, exclusive of the stock, 3d. per quart. Sufficient for seven or eight persons. Potato Soup (another way). — Take two pounds of freshly -boiled potatoes, dry and floury. Beat them till quite smooth, and pour over them a quart of boiling stock
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