This week’s recipe is for a Cream of Potato Soup. It is a recipe excerpted from the scarce book Nine Hundred Successful Recipes, by Lulu Thompson Silvernail. This book, from my own book collection, was published in 1923. A recent change in U.S. copyright law now puts most pre-1925 books in the public domain.
Lulu Thompson Silvernail’s emphasis in this book was recipes that included hard red winter wheat flour. This entire recipe book is just part of the extensive bonus content that is included in this year’s SurvivalBlog archive waterproof USB stick. Note: The USB sticks are now in stock, but selling quickly, so get yours soon, before they sell out. There were just 45 left in stock, when I last checked.)
Ingredients
- 3 medium-sized potatoes, peeled
- 3-1/2 cups rich milk
- 1 tablespoon flour
- 3 tablespoons butter
- 2 tablespoons grated or scraped onion
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- Dash of cayenne pepper
- 2 tablespoons finely chopped celery hearts
Directions
Boil potatoes until tender and then run through a ricer or sieve into a saucepan. Add milk to potatoes. Mix flour, butter, grated onion, salt, pepper, and celery together. Add this to the potato-milk mixture. Place over fire and cook slowly until mixture thickens, stirring occasionally.
Note: Onion may be peeled, cut in two and with a spoon scraped in mush form. The celery must be very tender and chopped very fine.
This recipe can easily be doubled or quadrupled, to serve large groups. But be careful not to over-season it.
Serving
Serve hot.
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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!