Potato Soup

Ingredients

• 3 potatoes
• 1.5 teaspoons salt
• 1 quart milk
• 0.5 teaspoon celery salt
• 2 slices onion
• 0.5 teaspoon pepper
• 3 tablespoons butter
• Few grains cayenne
• 2 tablespoons flour
• 1 teaspoon chopped parsley

Method

1. 1

   Cook potatoes in boiling salted water until soft, then rub through a strainer.

2. 2

   Scald milk with onion, remove onion, and add milk slowly to potatoes.

3. 3

   Melt half the butter, add dry ingredients, stir into boiling soup, cook for one minute, strain, add remaining butter, and sprinkle with parsley.

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 9. The excerpt below is the record exactly as published.

. J teaspoon pepper. 2-inch cube fat salt pork. Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer three or four hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt and pepper. Dilute with milk, add- ing more if necessary. The water in which a ham has been cooked may be used; in such case omit salt. POTATO SOUP. 3 potatoes. 1J teaspoons salt. 1 quart milk. J teaspoon celery salt. 2 slices onion. J teaspoon pepper. 3 tablespoons butter. Few grains cayenne. 2 tablespoons flour. 1 teaspoon chopped parsley

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