Potato Soup

Ingredients

• four large potatoes
• one quart of hot water
• three-fourths of a cup of hot cream
• a large tablespoon of finely cut parsley
• salt to taste
• pepper to taste

Method

1. 1

   Boil four large potatoes until nearly done, pour off the water and add one quart of hot water.

2. 2

   Then boil again until thoroughly dissolved, adding fresh boiling water as it boils away.

3. 3

   When done, run it through the colander, add hot cream, parsley, salt, and pepper.

4. 4

   Bring it to boiling and serve.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 5. The excerpt below is the record exactly as published.

four large potatoes until nearly done, pour off the water and add one quart of hot COOKS IN CLOVER. water. Then boil again until thoroughly dissolved, adding fresh boiling water as it boils away. When done, run it through the colander, adding three- fourths of a cup of hot cream, a large tablespoon of finely cut parsley, salt and pepper to taste. Bring | it to boiling and serve. Mrs. Fannie Marsellus. Cream of Tomato Soup. — To one can of toma- \ toes add one pint of boiling water and let it boill thoroughly ; thicken with corn starch, strain and ! season. Heat one quart of milk in another vessel! and add a little soda. When ready to serve, add i the milk to the prepared tomatoes. Aliss L. M. Garrison. Tomato Soup. — Boil the contents of one can of j tomatoes in a sauce pan with three pints of boiling water and one onion, three-quarters of an hour. Rub two ounces of butter into the same quantity j of flour. Add one tablespoon of sugar, one of salt. one-third of a teaspoon of cayenne pepper; when the tomatoes are boiled, strain, and mix with the other ingredients, a little at a time, stirring briskly until thoroughly mixed and very smooth. Let it boil ten minutes. When ready to serve, add half a pint of heated milk, and toasted bread cut in small dices. Mrs. Jos. Holds-worth. Clam Soup, I. — Four strings of clams chopped; boil in three pints of water half an hour. Strain through a colander, add three pints of milk, boil five minutes, add the yelks of three eggs well beaten, butter and salt to taste

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