Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

vegetariannut-free

Potato Soup

Name: Potato Soup
Yield: 2 servings
Ingredients: Three potatoes; one pint milk; one teaspoonful chopped onions; one stalk celery; one teaspoonful salt; one teaspoonful celery salt; one-half saltspoonful white pepper; one-fourth saltspoonful cayenne; one-half tablespoonful flour; one tablespoonful butter

From The Rural cook book, 1907

Serves 2

A modern interpretation · AI-generated from the original record

Ingredients

Three potatoes
one pint milk
one teaspoonful chopped onions
one stalk celery
one teaspoonful salt
one teaspoonful celery salt
one-half saltspoonful white pepper
one-fourth saltspoonful cayenne
one-half tablespoonful flour
one tablespoonful butter

Method

Soak potatoes in cold water for half an hour.
Boil until soft.
Cook onions and celery in milk in a double boiler.
Drain and mash potatoes, add boiling milk and seasoning.
Rub through a strainer and boil again.
Melt butter, add flour, and stir into boiling soup.
Boil for five minutes and serve hot.

Nutrition per serving

377Calories

16 gProtein

60 gCarbs

15 gFat

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 4. The excerpt below is the record exactly as published.

Potato Soup. — Three potatoes, one pint milk, one teaspoonful chopped onions, one stalk celery, one teaspoonful salt, one teaspoonful celery salt. THE RURAL COOK BOOK. 11 one-half saltspoonful white pepper, one-fourth saltspoonful cayenne, one- half tablespoonful flour, one tablespoonful butter

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