Swiss Potato Soup
From Practical household cookery, 1891
Serves 3
These balls may also be fried in butter.
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 21. The excerpt below is the record exactly as published.
SWISS POTATO SOUP. Peel and boil in salt water one pound of potatoes ; let them get cold, then pound them in a mortar with a piece of well-cooked meat hashed fine, with two ounces of fat bacon, one of butter, four eggs, a pinch of pounded aromatic herbs, and salt to taste ; when well pounded and mixed together, turn it into small balls the size of small nuts, drop them into a quart of boiling broth
Cook this with the app: pantry check, scaling, and the assistant.