Potato Soup
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Best when freshly made.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 14. The excerpt below is the record exactly as published.
POTATO SOUP. Potato soup is suitable for a eold day. Make it in the following manner: Get as many beef or ham bones as yon can, and smash them into fragments. Add a little bit of lean ham to give flavor. Boil the bone and ham for two hours and a half at least. The bone of a roast beef is excellent. Strain off the liquor carefully, empty the bones and debris of the ham, restore the liquor to the pot, and place again on the fire. Having selected, washed, and pared some nice" potatoes, cut them into small pieces, ind boil them in the stock till they melt away. An onion or two
Cook this with the app: pantry check, scaling, and the assistant.