Potato Soup

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (14)

Five large carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
three large mealy potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
seven onions ↝ Onions, raw [Vegetables and Vegetable Products]
three heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a handful of sweet herbs
one gallon of water ↝ Water, tap [Tap water]
bones of beef ↝ Beef, neck bones [Beef, excludes ground]
a piece of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a pint of milk ↝ Milk, NFS [Milk, reduced fat]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a small piece of butter beaten up with flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Slice all vegetables thin, with a handful of sweet herbs.
Put them into one gallon of water, with bones of beef, or a piece of mutton.
Let them simmer gently till the vegetables will pulp through a sieve.
Add cayenne pepper, salt, a pint of milk, or half a pint of cream, with a small piece of butter beaten up with flour.

Original Text

Potato Soup.

Five large carrots, two turnips, three large mealy potatoes, seven onions, three heads of celery; slice them all thin, with a handful of sweet herbs; put them into one gallon of water, with bones of beef, or a piece of mutton; let them simmer gently till the vegetables will pulp through a sieve. Add cayenne pepper, salt, a pint of milk, or half a pint of cream, with a small piece of butter beaten up with flour.

Notes

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