Potato Soup (No. 3)

Ingredients

• Four large Potatoes
• One quart of Milk
• Four ounces of Onion
• One ounce of Butter
• Pepper

Method

1. 1

   Choose four potatoes weighing quite a pound.

2. 2

   Wash and scrub them well and bake them in their skins for about an hour.

3. 3

   Squeeze out the potato into a sieve and rub it through.

4. 4

   Slice the onion, throw it into cold water, bring it to boiling-point quickly, then drain and fry in butter until pale yellow.

5. 5

   Add the milk and boil quickly, then let it simmer for half an hour.

6. 6

   Pour into the sieve with the potatoes and rub the onion through.

7. 7

   Stir carefully to avoid lumps, return to saucepan, add pepper, and boil up while stirring.

8. 8

   Serve with toasted bread cut into dice.

Nutrition per serving

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. 3). Ingredients. Four large Potatoes. I One quart of Milk. Four ounces of Onion. | One ounce of Butter. Pepper

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