Potato Soup

Ingredients

• 3 freshly boiled potatoes
• 1 onion
• 1 tablespoon butter
• 1 tablespoon flour
• 1 pint milk (2 cups)
• 1 teaspoon salt
• a dash of pepper
• 1 tablespoon chopped parsley

Method

1. 1

   Put the milk in the upper part of a double boiler, half filling the under part with boiling water.

2. 2

   Throw in 2 slices of onion, and put double boiler on the stove for 10 minutes.

3. 3

   Mash potatoes and add to the hot milk.

4. 4

   Add 1 teaspoon salt and a dash of pepper.

5. 5

   Put through a wire strainer, rubbing the potatoes through with a spoon.

6. 6

   Put into double boiler and place on stove.

7. 7

   Melt 1 tablespoon butter in a little pan.

8. 8

   Throw into it 1 tablespoon flour.

9. 9

   Stir well.

10. 10

    Dip a little of the hot milk on this, stirring well, then pour into the soup.

11. 11

    Let boil for 10 minutes.

12. 12

    Add 1 tablespoon chopped parsley.

13. 13

    If too thick, add hot water or milk.

14. 14

    Serve very hot.

Nutrition per serving

As published

This recipe was extracted from The Mary Frances cook book (1912) by Jane Eayre Fryer, page 11. The excerpt below is the record exactly as published.

Potato Soup Place on the table: 3 freshly boiled potatoes 1 onion butter parsley flour dredger pepper salt 1 pint milk (2 cups) 1. Put the milk in the upper part of a double boiler, half filling the under part with boiling water, 2. Throw in 2 slices of onion, and put double boiler on the stove for 10 minutes. 3. Mash potatoes and add to the hot milk. 4. Add 1 teaspoon salt and a dash of pepper. 5. Put through a wire strainer, rubbing the potatoes through with a spoon, 6. Put into double boiler and place on stove. 7. Melt 1 tablespoon butter in a little pan. 8. Throw into it | tablespoon flour. Stir well. 9. Dip a little of the hot milk on this, stirring well, then pour into the soup. 10. Let boil 10 minutes, 11. Add 1 tablespoon chopped parsley

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