vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Potato Soup
From Buckeye cookery, 1892
Serves 6
Recipe attributed to Miss Iida Canby.
Presented as published in 1892. 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 Buckeye cookery (1892), page 180. The excerpt below is the record exactly as published.
Potato Soup. To one gallon of water add six large potatoes chopped fine, one tea-cup rice, a.lump of butter size of an egg, one table-spoon flour. Work butter and flour together, and add one tea-cup sweet cream
Cook this with the app: pantry check, scaling, and the assistant.