Potato Soup (1896) Potato Soup (1896) Fannie Farmer May 01, 2013 Comments 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). 3 potatoes 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.