The Pamphlet Collection of Sir Robert Stout: Volume 39
12. Potatoe Soup
12. Potatoe Soup.
d. | |
---|---|
Quarter stone potatoes, boil in their jackets; then pare and mash smooth | 2½ |
Chopped onion with two quarts of boiling water | 0½ |
Pea flour | 1 |
Olive oil or butter | 1 |
Adding a little pepper and salt | 0½ |
Bread | 0½ |
Total | 6 |