Potato Soup

Ingredients

• Three potatoes
• 1 pint milk
• 1 teaspoon chopped onion
• 1 stalk celery
• 1 teaspoon salt
• $ teaspoon celery salt
• 4 saltspoon pepper
• } saltspoon cavenne
• 4 tablespoon flour
• 1 tablespoon butter

Method

1. 1

   Wash and pare potatoes, boil until soft.

2. 2

   Cook onion and celery in milk.

3. 3

   Mash potatoes, add boiling milk and seasonings.

4. 4

   Strain and boil again.

5. 5

   Thicken with butter and flour mixture.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 4. The excerpt below is the record exactly as published.

teaspoon salt, and a little cayenne pepper. Put the milk on in the double boiler, to come to the boiling point ; strain the tomatoes through a fine sieve and put on in another pan with the bay leaves, parsley and onion ; when hot remove the bay leaves, parsley and onion, and add the pepper, salt, sugar and soda. Rub the butter and flour until smooth, add the hot milk, stirring until it thickens, then pour in the seasoned tomato liquid. Stir well together and serve very hot. Miss SHORTREED, Toronto. DAL SOUP.—One pint of well seasoned stock, 14 cups dal put to soak in the morning (2 hours will be enough), boil slowly until cooked, put through wire sieve, mix with stock ; season, add half cup of milk (last), slightly thicken SOUPS. 15 with a dessert spoon of flour, dessert spoon of butter, $ cup of cream. Mrs. VANSIITART. TOMATO SOUP.—One quart tomatoes, 2 good sized onions, 4 teaspoon (small) baking soda, 2 soda biscuits rolled fine, pepper and salt to taste, 1 quart milk, 3 ounces butter. Put on the tomatoes and sliced onion and, when boiling, add the soda, stir down, and add milk, butter, biscuit and pepper, when boiled up once, pepper and salt to taste. Time, 40 minutes. Less tomatoes or more milk may be used at dis- cretion. Mrs. Moopte, MULLAGATAWNY SOUP.—Take 38 onions, rather large, cut them thin and fry a nice brown in butter or drip- ing with some lean ham cr bacon. Add 1 tablespoon currie powder and the same of flour, then add your stock and boil for 4 hour. Strain it and put in a fowl or rabbit or what- ever meat one wants to use, cut in rather small pieces. Skim off what fat comes to the top, and let it simmer for about 1 hour. L. T. WHISH. POTATO SOUP.—Three potatoes, 1 pint milk, 1 tea- spoon chopped onion, 1 stalk celery, 1 tea-~poon salt, $ tea- spoon celery salt, 4 saltspoon pepper, } saltspoon cavenne, 4 tablespoon flour, 1 tablespoon butter

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