Dessert
Potato cream soup (No. 1)
Potato cream soup (No. 1), preserved from Marion Harland’s 1903 cookbook with ingredient cues including mash ten large boiled potatoes, beat them to a soft mass with a half pint of cream, .
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.
- Mash ten large boiled potatoes, beat them to a soft mass with a half pint of cream, and season to taste with salt, pepper and a teaspoonful of onion juice.
- Heat a pint of milk to scalding, stir it into a quart of heated veal stock and thicken with a white roux.
Historical transcription
Source method
- 1
Mash ten large boiled potatoes, beat them to a soft mass with a half pint of cream, and season to taste with salt, pepper and a teaspoonful of onion juice. Heat a pint of milk to scalding, stir it into a quart of heated veal stock and thicken with a white roux. Now beat in the mashed potato, boil up once, stirring constantly, add a handful of chopped parsley, and serve.
Nutrition pending
No invented nutrition numbers.
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