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-freenut-free
White Soup
From The white ribbon cook book, 1894
Serves 6
If using water instead of stock, add 3/4 teaspoonful of salt.
A modern interpretation · AI-generated from the original record
Ingredients
- 3 potatoes
- 3 leeks
- 3 quarts water or stock
- a small teacupful sago
- 1 pint milk
- 2 oz. butter
- 3^ teaspoonful of salt
Method
Boil the potatoes and onions in the stock until tender, then mash through a sieve with some stock.
Return to the saucepan, add milk, and sprinkle in sago gradually while stirring.
When sago is clear and tender, stir in butter and serve.
If using water instead of stock, add salt and pepper to taste.
Nutrition per serving
292Calories
17 gProtein
37 gCarbs
16 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 5. The excerpt below is the record exactly as published.
White Soup — 3 potatoes, 3 leeks, or a few green onions, 3 quarts water or stock, a small teacupful sago, 1 pint milk, 2 oz. butter. Boil the potatoes and onions in the stock until quite tender, then mash them through a sieve with a little of the stock. Return the whole to the saucepan, add the milk. Sprinkle in the sago gradually, stirring well. When the sago has boiled clear and tender, stir in the butter and serve. If water be used instead of stock, 3^ tea- spoonful of sal
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