Potato Soup (No. 2)

Ingredients

• Two pounds of Potatoes
• One Onion
• One Leek
• Head of Celery
• One ounce of Butter
• Pint and a half of Water
• Half a pint of Milk
• Three tablespoonfuls of Tapioca

Method

1. 1

   Peel and slice potatoes.

2. 2

   Scald onion in boiling water.

3. 3

   Clean leek and celery, then cook all in butter for an hour and a half.

4. 4

   Add water and cook until soft.

5. 5

   Rub through a sieve, return to pan with milk, bring to boiling-point, and add tapioca.

6. 6

   Boil for another quarter of an hour.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 15. The excerpt below is the record exactly as published.

Potato Soup (No. 2). Ingredients . Two pounds of Potatoes. One Onion. One Leek. Head of Celery. One ounce of Butter. Pint and a half of Water. Half a pint of Milk. Three tablespoonfuls of Tapioca

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