Swiss Potato Soup
A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).
A historical recipe
The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.
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 Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). 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.
Switzerland. Associated with Switzerland by a demonym leading its title: Swiss (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- ⅛ teaspoon pepper Wash
- three cups boiling water
- 4 small potatoes
Method
- 4 small potatoes 1 large flat white turnip 3 cups boiling water 1 quart scalded milk ½ onion 4 tablespoons butter ⅓ cup flour 1½ teaspoons salt ⅛ teaspoon pepper Wash, pare, and cut potatoes in halves.
- Wash, pare, and cut turnips in one-quarter inch slices.
- Parboil together ten minutes, drain, add onion cut in slices, and three cups boiling water.
- Cook until vegetables are soft;
- drain, reserving the water to add to vegetables after rubbing them through a sieve.
- Add milk, reheat, and bind with butter and flour cooked together.
- Season with salt and pepper.