Ryzon Potato Soup

Ingredients

• 2 cupfuls chopped potatoes
• 2 cupfuls (i pint) water
• 4 cupfuls (l quart) sweet milk
• 2 eggs
• yi level teaspoonful Ryzon
• I level teaspoonful salt
• 1 level tablespoonful (K ounce) butter
• 2 level tablespoonfuls (yi ounce) flour
• Pepper.

Method

1. 1

   Peel and cook potatoes in water until tender.

2. 2

   Add milk, make a smooth paste of the flour in which has been sifted the salt and Ryzon.

3. 3

   Add butter and pepper.

4. 4

   Boil up once and serve with croutons.

5. 5

   If soup is too thick add more hot milk.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 59. The excerpt below is the record exactly as published.

RYZON POTATO SOUP BY MRS. A. D. FRASER, BURLINGTON, WASH. 2 cupfuls chopped potatoes. 2 cupfuls (i pint) water. 4 cupfuls (l quart) sweet milk. 2 eggs. yi level teaspoonful Ryzon. I level teaspoonful salt. 1 level tablespoonful (K ounce) butter. 2 level tablespoonfuls (yi ounce) flour. Pepper.

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