Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Potato Soup
Soups

Potato boiled until fallen, often with a little lard or butter "A few sprigs of parsley, or the flowers of four marigolds, is an improvement, and, at the same time, an agreeable change." (Soyer 1845). Francatelli 1852 suggests this might be a breakfast dish.


Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);

33. Potato Soup.- Proceed as above [see: Mutton Broth], omit the barley, add two pounds of potatoes, peeled and cut in slices, put them in when the broth is boiling; simmer till in pulp, and serve. A few sprigs of parsley, or the flowers of four marigolds, is an improvement, and, at the same time, an agreeable change.




Original Receipt in Francatelli 1867;

No 154 POTATO SOUP
Peel and slice up a dozen good potatoes and six onions, and put them into a stewpan with four ounces of butter, a little nutmeg, pepper and salt; add two quarts of white stock or water, and allow the whole to boil gently over a slow fire until the potatoes are done, then rub them through a tammy, pour the soup into a soup pot, stir it over the fire until quite hot, add half a pint of cream, and serve with fried crusts separately.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats