Potato Soup No. 3
From The national course in home economics, 1917
Serves 4
Mrs. A. Marsell
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 302. The excerpt below is the record exactly as published.
POTATO SOUP— No. 3. Take four large potatoes, pare and slice thin. Put them into salt water and let stand five minutes, then put them into a soup kettle to boil. When done put in a piece of butter as large as an Qgg and season with salt and pepper. Just before serving stir in one egg
Cook this with the app: pantry check, scaling, and the assistant.