This smooth potato soup is taken from Adele K. Johnson's article "On Independence Day" in Good Housekeeping, where it was served as the opening course of an elaborate patriotic dinner. White potatoes are cooked, mashed with butter and seasonings, thinned with hot milk, strained, and tempered into a beaten egg in the soup tureen just prior to service.
Original
Boil and mash six white potatoes, seasoning with one-quarter pound of butter, salt, pepper, and celery salt Heat one quart of milk to the boiling point and pour gradually into the potatoes. Stir thoroughly and strain, heat the soup a few minutes. Just before serving, pour the hot soup over a beaten egg in tureen.
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Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n22, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
6 white potatoes, boiled and mashed
1/4 pound butter
salt
pepper
celery salt
1 quart milk, heated to the boiling point
1 egg, beaten
Directions
Boil and mash the white potatoes. Season with the butter, salt, pepper, and celery salt. Heat the milk to a boil and gradually whisk or stir into the mashed potatoes. Stir thoroughly and strain the mixture. Heat the soup for a few minutes. Just before serving, beat the egg in a tureen and pour the hot soup over it.
Item type
recipe
Yield
Not stated
Timing
Not stated
Temperature
Not stated
Equipment
tureen; strainer
Names & connections
Fourth of July Dinnertopic · menu course
Source context
menu schedule
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