Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Potato Soup
From The white ribbon cook book, 1894
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- 2 lbs. potatoes
- a pinch of celery seed
- a sprig of parsley
- 2 quarts white stock
- pepper
- salt
Method
Boil or steam the potatoes until very dry, mash finely, and gradually add to boiling stock.
Pass through a sieve, add seasoning, and simmer for 5 minutes, adding butter and milk.
Serve with fried bread or toast.
Nutrition per serving
193Calories
11 gProtein
29 gCarbs
4 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 6. The excerpt below is the record exactly as published.
Potato Soup — 2 lbs. potatoes, a pinch of celery seed, a sprig of parsley, 2 quarts white stock, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.