Dessert
Potato cream soup (No. 2)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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.
- Boil and mash six good-sized potatoes.
- Heat a pint of milk to the boiling point and stir into it a tablespoonful of butter, rubbed into the same quantity of flour.
- When the milk is smooth and thick beat into it slowly the mashed potatoes and stir to a cream-like soup.
- Season to taste with pepper, salt and onion juice, and just before removing from the fire add a teaspoonful of finely minced parsley.
Historical transcription
Source method
- 1
Boil and mash six good-sized potatoes. Heat a pint of milk to the boiling point and stir into it a tablespoonful of butter, rubbed into the same quantity of flour. When the milk is smooth and thick beat into it slowly the mashed potatoes and stir to a cream-like soup. Season to taste with pepper, salt and onion juice, and just before removing from the fire add a teaspoonful of finely minced parsley.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.