Potato Soup for Six Persons

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Yield: 6.0 persons
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (6)

four onions ↝ Onions, raw [Vegetables and Vegetable Products]
two ounces of dripping fat, or butter, or a bit of fat bacon ↝ Animal fat or drippings [Butter and animal fats]
rather better than three quarts of water ↝ Water, tap [Tap water]
four pounds of peeled and sliced-up potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (4)

Peel and chop four onions, and put them into a gallon saucepan, with two ounces of dripping fat, or butter, or a bit of fat bacon.
Add rather better than three quarts of water, and set the whole to boil on the fire for ten minutes.
Then throw in four pounds of peeled and sliced-up potatoes, pepper and salt.
With a wooden spoon stir the soup on the fire for about twenty-five minutes, by which time the potatoes will be done to a pulp, and the soup ready for dinner or breakfast.

Original Text

No. 4. Potato Soup for Six Persons.

Peel and chop four onions, and put them into a gallon saucepan, with two ounces of dripping fat, or[15] butter, or a bit of fat bacon; add rather better than three quarts of water, and set the whole to boil on the fire for ten minutes; then throw in four pounds of peeled and sliced-up potatoes, pepper and salt, and with a wooden spoon stir the soup on the fire for about twenty-five minutes, by which time the potatoes will be done to a pulp, and the soup ready for dinner or breakfast.

Notes

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