Potato Soup

Ingredients

• Three potatoes
• one pint of milk
• one teaspoonful chopped onion
• one tablespoonful salt
• one sprinkle of white pepper
• one-half tablespoonful sifted flour
• one-half tablespoonful of dripping
• one teaspoonful of finely chopped parsley

Method

1. 1

   Wash and pare the potatoes, then put them into boiling water and cook till very soft.

2. 2

   Cook the onion in the milk in a double boiler.

3. 3

   When the potatoes are done, drain and mash them.

4. 4

   Add the boiling milk and the seasoning.

5. 5

   Rub them through a strainer, and put them back into the double boiler to boil again.

6. 6

   Melt the dripping in a small pan, add the flour, and stir till it thickens.

7. 7

   Stir it into the boiling soup.

8. 8

   Let it boil five minutes.

9. 9

   Serve hot, with croutons.

Nutrition per serving

As published

This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 3. The excerpt below is the record exactly as published.

POTATO SOUP, Three potatoes, one pint of milk or half milk and half water, one teaspoonful chopped onion, one tablespoonful salt, one sprinkle of white pepper, one-half tablespoonful sifted flour, one-half table- spoonful of dripping. Wash and pare the potatoes, then put them into boiling water and cook till very soft. Cook the onion in the milk in double boiler. When the potatoes are done, drain and mash them. Add the boiling milk and the seasoning. Hub them through a strainer, and put them back in¬ to the double boil¬ er to boil again. Melt the dripping in a small pan, add the flour, and stir till it thick¬ ens. Stir it into the boiling soup. Let it boil five minutes. Add one teaspoonful of finely chopped parsley

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