Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Potato Soup
From The century cook book, 1894
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- three pints of milk
- a large onion
- two stalks of celery
- six or seven medium sized potatoes
- a lump of butter equal to two tablespoonsfuls
- season with pepper
- and salt
Method
Shred onion in milk, add celery, and boil.
Boil and mash potatoes, then add to boiling milk with butter.
Season, strain, and serve.
Nutrition per serving
274Calories
11 gProtein
40 gCarbs
12 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 9. The excerpt below is the record exactly as published.
Potato Soup. Shred a large onion in three pints of milk, add two stalks of celery, cut fine, put in a double boiler and let it come to a boil. In the meantime pare and boil six or seven medium sized potatoes; when done, mash thoroughly, beat light and add to the boiling milk, put in a lump of butter equal to two tablespoonsfuls; when melted, season with pepper and salt
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