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Potato Soup
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Presented as published in 1907. 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 The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 6. The excerpt below is the record exactly as published.
POTATO SOUP. Mrs. W. Warner. Boil for three-quarters of an hour in just sufficient water to cover four peeled potatoes, piece of celery, small piece of onion and whole mace. Mash potatoes, and strain through colander in three pints of boiling milk. Add butter, salt and pepper. Boil up two or three times and pour in tureen, in which are grated parsley and three tablespoons of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.