vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Puree Jackson
From The table, 1889
Serves 3
Do not let it boil again after adding the cream.
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 97. The excerpt below is the record exactly as published.
Puree Jackson. — Cut one pint of potatoes into pieces and cover them with one quart of white broth (No. 99) in a saucepan. Press the broth through a napkin, adding about two ounces of butter and a bouquet (No. 254.) Season with half a tablespoonful of salt and a teaspoonful of pepper, cook well for thirty minutes, then strain the soup, adding half a cupful of cream, and serve with six sippets of toast
Cook this with the app: pantry check, scaling, and the assistant.