Potato Soup

Ingredients

• four large potatoes
• four quarts of warm water
• butter size of an egg
• salt to taste
• pepper to taste

Method

1. 1

   Wash, pare, and slice potatoes, place in kettle, and pour warm water over them.

2. 2

   Boil until done.

3. 3

   Add thickening made of flour, cream or milk, butter, salt, and pepper.

4. 4

   Let come to a boil and serve hot.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 29. The excerpt below is the record exactly as published.

POTATO SOUP. Mrs. D. H. Imler, Tropico, Cal.— Take four large potatoes, wash, pare and slice; place in kettle; pour over them four quarts of warm water; boil until done. Then add a thickening made of flour, cream or milk— water will do— butter size of an egg; salt and pepper to taste. Let come to a boil and serve hot. Delicious and most excellent for invalids. Soups are always bet- ter when seasoning is added during the process of boiling. NO. 55. POTATO SOUP. Mrs. Rosa G. MacMahon, No. 212 South Cutmmings street- Three Irish potatoes, boiled, drain, mash fine; add one quart sweet milk, seven tablespoon- COOKING AND OTHER RECIPES. 19 fuls sweet cream, pepper and salt to taste

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