Potato Soup
A historical recipe from The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912).
A historical recipe
The Golden Rule Cook Book: Six hundred recipes for meatless dishes, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Project Gutenberg eBook #55555.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Digitised by Project Gutenberg, eBook #55555 (https://www.gutenberg.org/ebooks/55555). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Wash 6 to 9 potatoes and put them in boiling water and boil them from twenty minutes to half an hour, the time depending on their size.
- Use 1 large onion quartered, with cloves stuck in it, and 2 pieces of celery (or 1/4 teaspoon of celery salt or celery seed), some mace, 1 bay leaf, and 6 peppercorns, and put in a double boiler with 1 quart of milk, from which reserve 1 small half cup.
- Mix 1 tablespoon of flour with the reserved milk, and stir slowly into the milk when it boils, and let cook ten minutes longer.
- When the potatoes are done pour off the water, peel them and mash until light, then add to the boiling milk, stir well, season with salt and pepper, and rub all through a sieve.
- Return to double boiler, add 1 tablespoon of butter, 1 teaspoon of minced parsley, boil up once, and serve.