Potato Soup No. 2

Ingredients

• 2 qts white stock
• 1 lb. potatoes
• 2 carrots
• 1 turnip
• 1 pt. milk
• Sippets of toast or fried bread
• Pepper and salt

Method

1. 1

   Boil the potatoes, carrots and turnip in the stock for an hour and a half, then rub all through a sieve, return it to the saucepan and add the milk; allow it to come to the boil and serve with sippets.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 11. The excerpt below is the record exactly as published.

POTATO SOUP. No. 2. 2 qts white stock i lb. potatoes Pepper and salt 2 carrots 1 turnip J pt. milk Sippets of toast or fried bread

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