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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
Chopped onion with two quarts of boiling water
Pea flour 1
Olive oil or butter 1
Adding a little pepper and salt
Bread
Total 6