Lunch
Swiss Potato Soup
A turn-of-the-century lunch recipe featuring small potatoes, with the original instructions and source page intact.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 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
Make it happen
Directions
- 1
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.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.