1800s Cooking Tips and Recipes
Cream of Potato Soup - Pare three good-sized potatoes; cover them in boiling water; boil five minutes, drain and trhow away the water. Cover them with one pint of boiling water, add a slice of onion, a bit of celery cut into small pieces, or a quarter of a teaspooonful of celery seed, and a bay leaf. Cover, and cook slowly until potatoes are tender. press the whole through a colander. Add one quart of milk; pour into a double boiler. Rub together two tablespoonfuls of butter and two of flour. Add to the mixture, cook carefully until smooth; add a teaspoonful of salt, a dash of pepper, and press through a very fine sieve. Reheat and serve at once. Sweet potato, pumpkin and Hubbard squash may be used, following the same rule.
The Ladies' Home Journal, June 1898
Cream of Potato Soup - Pare three good-sized potatoes; cover them in boiling water; boil five minutes, drain and trhow away the water. Cover them with one pint of boiling water, add a slice of onion, a bit of celery cut into small pieces, or a quarter of a teaspooonful of celery seed, and a bay leaf. Cover, and cook slowly until potatoes are tender. press the whole through a colander. Add one quart of milk; pour into a double boiler. Rub together two tablespoonfuls of butter and two of flour. Add to the mixture, cook carefully until smooth; add a teaspoonful of salt, a dash of pepper, and press through a very fine sieve. Reheat and serve at once. Sweet potato, pumpkin and Hubbard squash may be used, following the same rule.
The Ladies' Home Journal, June 1898
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