Potato Soup (1896)
Recipe provided by Gayle B. Smith is from “Fannie Farmer 1896 Cook Book, The Boston Cooking School,” A facsimile of the first edition, originally published in 1896, (Ottenheimer Publishers Inc., 1996).
1 quart milk
2 slices onion
4 tbls. butter
2 tbls. flour
11/2 tsps. salt
1/4 tsp. celery salt
1⁄8 tsp. pepper
Few grains cayenne
1 tsp. chopped parsley
1. Cook potatoes in boiling salted water; when soft, rub through a strainer.
2. Scald milk with onion, remove onion and add milk slowly to potatoes.
3. Melt half the butter, add dry ingredients, stir until well mixed, then stir into boiling soup; cook 1 minute, strain, adding remaining butter, and sprinkle with parsley.
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