Potato Soup

Ingredients

• some potatoes
• two quarts of hot milk
• salt
• pepper
• a large piece of butter
• two eggs
• a little cold milk

Method

1. 1

   Boil some potatoes, then rub them through a colander into two quarts of hot milk.

2. 2

   Have some fine-chopped parsley and onion, add both with salt and pepper, stew for three quarters of an hour; then stir in a large piece of butter, and beat two eggs with a little cold milk, stir in quickly, and serve with fried bread.

3. 3

   There should be enough potatoes to make the soup as thick as cream.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 57. The excerpt below is the record exactly as published.

Potato Soup is another of this good kind, for meat is scarcely required, so good is it without. Boil some potatoes, then rub them through a colandar into two quarts of hot milk (skimmed does quite well); have some fine-chopped parsley and onion, add both with salt and pepper, stew three quarters of an hour ; then stir in a large piece of butter, and beat two eggs with a little cold milk

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