Potato Soup

Ingredients

• a pint of sliced potatoes
• a quart of rich milk
• a teaspoonful of flour

Method

1. 1

   Cook sliced potatoes in enough water to cover until tender, then rub through a colander.

2. 2

   Return to heat, add milk to make a quart, and bring to a boil.

3. 3

   Thicken with flour mixed with water, boil a few minutes, and serve.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 65. The excerpt below is the record exactly as published.

a quart of rich milk, and salt if desired; turn into a granite kettle and boil ten minutes, or till the rice is done. Add a half cup of sweet cream, and serve. A slice of onion or a stalk of celery may be boiled with the soup after putting into the kettle, and removed before serving, if desired only to flavor. Potato and Rice Soup. — Cook a quart of sliced potatoes in as little water as possible. When done, rub through a colander. Add salt, a quart of rich milk, and reheat. If desired, season with a slice of onion, a stalk of celery, or a little parsley. Just before serving, add a half cup of cream and a cup and a half of well-cooked rice with unbroken grains. Stir gently, and serve at once. Potato Soup. — For each quart of soup required, cook a pint of sliced potatoes in sufficient water to cover them. When tender, rub through a colander. Return to the fire, and add enough rich milk, or part cream, to make a quart in all, and a 106 EVEEY-DAY DISHES. little salt. Let the soup come to a boil, and add a teaspoonful of flour

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