American
Swiss Potato Soup
A historical lunch recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 4 Potatoes
- 1 Flat White Turnip
- 3 cups Boiling Water
- 1 quart Scalded Milk
- ½ Onion
- 4 tablespoons Butter
- ⅓ cup Flour
- 1½ teaspoons Salt
- ⅛ teaspoon Pepper
Make it
Method
- 1
Wash, pare, and cut potatoes in halves. Wash, pare, and cut turnips in one-quarter inch slices. Parboil together ten minutes, drain, add onion cut in slices, and three cups boiling water.
- 2
Cook until vegetables are soft; drain, reserving the water to add to vegetables after rubbing them through a sieve. Add milk, reheat, and bind with butter and flour cooked together. Season with salt and pepper.
Source & rights
Where this recipe comes from
Swiss Potato Soup, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.