Potato Soup with Tomatoes
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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 Fredericksburg home kitchen cook book (1921), page 3. The excerpt below is the record exactly as published.
Potato Soup with Tomatoes. Equal parts of potatoes and tomatoes; 1 large onion; and salt to taste. Boil in sufficient water, until well done, strain through a fine sieve, then add 2 tablespoonfuls of flour, mixed with 2 tablespoonfuls of fresh butter. Add parsley to taste
Cook this with the app: pantry check, scaling, and the assistant.