Puree de Pommes de Terra

Ingredients

• One pound of Potatoes
• One Onion
• Two leaves of Celery
• One ounce of Butter
• One pint of Stock
• Half a pint of Milk
• One gill of Cream
• Salt

Method

1. 1

   Wash all the vegetables, and cut them into thin slices.

2. 2

   Melt the butter in a stewpan; put in the sliced vegetables.

3. 3

   Place the stewpan on the fire and let the vegetables cook for five minutes; then add the stock and milk, and boil slowly until the vegetables are quite tender.

4. 4

   Now rub the vegetables through a tammy-cloth or hair-sieve.

5. 5

   Put the soup back in a saucepan, add the cream, and when hot it is ready to serve.

6. 6

   Take two or three slices of stale bread; remove the crust, and cut the crumb into dice.

7. 7

   Fry either in fat or butter, and serve with the soup.

Nutrition per serving

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 8. The excerpt below is the record exactly as published.

Puree de Pommes de Terra. Ingredients, One pound of Potatoes. One Onion. Two leaves of Celery. One ounce of Butter. One pint of Stock. Half a pint of Milk. One gill of Cream. Salt

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