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.