Puree of Potatoes

Ingredients

• 1 lb. of potatoes
• 1 small onion
• 2 leaves of celery
• 1 oz. of butter
• ij pint of white stock
• Salt
• 1 gill of cream
• Fried bread

Method

1. 1

   Scrub and peel the potatoes, then slice them.

2. 2

   Wash and peel the onion and celery.

3. 3

   Melt butter in a stewpan, add the vegetables, and sweat for 5 minutes.

4. 4

   Pour in the white stock and boil until cooked.

5. 5

   Pass through a tammy-sieve, adding hot stock to help it through.

6. 6

   Return to the stewpan, add salt and cream, and stir until boiling.

7. 7

   Serve in a hot soup tureen with fried bread.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 71. The excerpt below is the record exactly as published.

PUREE OF POTATOES. Average cost for making a " Puree of Potatoes " (about 1 pint and a half,) INGREDIENTS. 5. d. 1 lb. of potatoes o I 1 small onion o 2 leaves of celery o I 1 oz. of butter o I ij pint of white stock o ioJ Salt ) 1 gill of cream j Fried bread

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