Potato Soup (another way)

Ingredients

• a dozen large potatoes
• two quarts of water
• three tablespoonfuls of flour
• half a pint of cream
• a little pepper, salt

Method

1. 1

   Peel the potatoes and boil them with water.

2. 2

   Once soft, press through a fine sieve back into the stewpan.

3. 3

   Mix flour with cold water, add to the soup, and stir.

4. 4

   Boil for a few minutes and serve hot.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

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.

d half a pint of c and serve ; sending fried c separate dish. Time, an ho bable cost, 5d. per quart, ex^ if made with milk. Suffici( persons. Potato Soup (anothei peel a dozen large potatoes a stewpan with two quarts o meat has been boiled, three rot. Let all boil gently tog until the potatoes are quit whole through a fine sie'v back into the stewpan. M fuls of flour to a sraootl pint of cold water. IMix ; liquid with this, and afters into the soup, and stir ni with the potatoes. Add required, boil a few minn very hot. Half a pint of added or not. Send fried crusts to table on a separate dish. Time to boil the soup with th" flour, about a quarter of an hour. Probable cost, 3d. per quart. Sufficient for eight or ten persons. 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 nicely flavoured. Pass the whole through a sieve, afterwards boil it for six or eight minutes, and serve very hot. Send fried crusts to table with the soup. Time, three quarters of an hour. Probable cost, exclusive of the stock, 4d. Suf- pan with one large onion and one head of celery also sliced up. Add four ounc^ of fresh butter, a little pepper, salt

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