White Soup

Ingredients

• 1 lb. Potatoes
• 1 Onion
• 1 Bay Leaf
• 1 oz. Butter
• 5 White Peppercorns
• 1/2 teaspoonful of Salt
• 1/4 oz. Cornflour
• 1 leaf of Celery
• 1 quart of White Stock
• 1/2 pint of Milk

Method

1. 1

   Use the liquor from boiled mutton, chicken, rabbit, or veal.

2. 2

   Boil, peel and slice potatoes, onion, and celery.

3. 3

   Cook vegetables in butter with bay leaf for five minutes, add pepper and salt, pour boiling stock over, cook until tender, pass through a sieve, return to stewpan, add milk, mix cornflour with cold water, pour into soup, and simmer for five minutes.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 4. The excerpt below is the record exactly as published.

white soup. Serve with fried bread, cut into dice. NOTE. — Only turn on a very little gas for the first five minutes, then half way on when boiling, and be careful to use neither an iron spoon, stewpan, or wire sieve, or the colour of the soup will be spoiled. Tinned tomatoes may be used if fresh ones cannot be obtained. White Soup. Ingredients. — 1 lb. Potatoes, 1 Onion, 1 Bay Leaf, 1 oz. Butter, 5 White Peppercorns, l/2 teaspoonful of Salt, % oz. Cornflour, 1 leaf of Celery, 1 quart of White Stock, y2 pint of Milk.

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