Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Potato Soup (Browned)
From Magnet users cook book, 1920
Serves 6
Recipe by Mrs. M. Hugo Unland, Chesterwold, Alta.
A modern interpretation · AI-generated from the original record
Ingredients
- Peel several potatoes
- season to taste with salt and pepper
- two tablespoons of melted and browned butter
- four cups of milk
Method
Cut potatoes fine and cover with water.
Cook well, then slice onion real fine and add along with browned butter and milk.
Let come to a boil.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 6. The excerpt below is the record exactly as published.
POTATO SOUP (Browned). Peel several potatoes, cut fine and cover with water. Cook well, season to taste with salt and pepper. When done slice onion real.fine, and put in, also two tablespoons of melted and browned butter, and four cups of milk
Cook this with the app: pantry check, scaling, and the assistant.