Lunch
Swiss Potato Soup
A turn-of-the-century lunch recipe featuring small potatoes, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 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
Historical transcription
Source method
- 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.
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