Potato Soup

Ingredients

• two quarts of water
• five medium-sized potatoes
• one fourth of a head of cabbage
• three medium-sized onions
• yolks of two eggs
• two tablespoonfuls of flour
• one pint of sweet milk
• piece of butter the size of an egg

Method

1. 1

   Put water in a kettle, pare and slice potatoes, chop onions and cabbage, and boil until tender.

2. 2

   Mash together, add more water if needed.

3. 3

   Beat yolks and mix with milk and flour, then add to the soup.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 7. The excerpt below is the record exactly as published.

POTATO SOUP. Two quarts of water, five medium-sized potatoes, one fourth of a head of cabbage, three medium-sized onions, yolks of two eggs, two tablespoonfuls of flour, one pint of sweet milk, piece of butter the size of an egg

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