Potato Soup with Quenelles of Potato

Name: Potato Soup with Quenelles of Potato
Ingredients: six potatoes; butter, cream, and tinctures of spices; the yolks of three eggs; the whites of two eggs

From The spirit of cookery, 1895

Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 117. The excerpt below is the record exactly as published.

Potato So2ip with Quenelles of Potato. Quenelles of Potatoes to be used in the Foregoing So7ip. — Bind the mashed and sifted potatoes (six) with butter, cream, and tinctures of spices ; add the yolks of three eggs and the whites of two eggs

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