no. 4. potato soup for six persons
(from A Plain Cookery Book for the Working Classes, by Elme Charles Francatelli, 1852)
Ingredients:
Instructions:
(from A Plain Cookery Book for the Working Classes, by Elme Charles Francatelli, 1852)
Ingredients:
4 onions
2 oz. dripping fat, or butter, or a bit of fat bacon
3 quarts water
4 lbs. potatoes
pepper
salt
Instructions:
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, 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.
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