Scotch Potato Soup
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
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 Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). 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
- 1 bunch leeks or 2 cups onion.
- 1 head celery.
- 5 tablespoons butter.
- 1 quart milk.
- 3 cups potato cubes.
- 2 tablespoons flour.
- 1/2 tablespoon finely chopped parsley.
- Salt, pepper.
- PROCESS: Cut leeks and celery in thin slices crosswise and sauté in two tablespoons butter eight minutes (without browning), stirring constantly.
- Turn milk into double boiler, add leeks and celery;
- cover and cook until vegetables are tender (about forty-five minutes).
- Parboil potato cubes in boiling salted water ten minutes.
- Melt remaining butter in a sauce-pan, add flour, stir to a smooth paste, remove from range and pour on slowly some of the milk until mixture is of the consistency to pour.
- Combine mixtures, add seasonings, and cook in double boiler until potatoes are tender.
- Turn into hot soup tureen and sprinkle with parsley.