Potato Soup No. 4

Ingredients

• one quart of water
• one onion sliced fine
• ten large potatoes sliced fine
• one cupful of sweet milk
• one tablespoonful of flour
• a lump of butter the size of a walnut
• salt
• pepper

Method

1. 1

   Boil the onion and potatoes in water until tender, about thirty minutes.

2. 2

   Then add sweet milk, flour mixed with butter, and season with salt and pepper.

3. 3

   Serve hot.

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 well beaten. Cook five minutes and serve. Mrs. A. Marsell. POTATO SOUP— No. 4. To one quart of water use one onion sliced fine and ten large potatoes sliced fine; boil until tender, say thirty minutes, then add one cupful of sweet milk, one tablespoonful of flour stirred with a lump of butter the size of a walnut

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