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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 6
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Potatoe soup. 3/10/40 10lbs potatoes 4" onions 25 qts water 1" milk 1lb corn flour 4oz salt. 4" marg. Method. Peel, finely shred onions. place in pan with marg and salt. Cover with lid allow to slowly stew on. Peel, cut potatoes in 2" cuts add to soup. Add your water, simmer till cooked. Mix corn-flour and milk. Add to soup. Simmer for further 5 mins. Pass through strainer Reboil and correct seasoning.
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Potatoe soup. 3/10/40 10lbs potatoes 4" onions 25 qts water 1" milk 1lb corn flour 4oz salt. 4" marg. Method. Peel, finely shred onions. place in pan with marg and salt. Cover with lid allow to slowly stew on. Peel, cut potatoes in 2" cuts add to soup. Add your water, simmer till cooked. Mix corn-flour and milk. Add to soup. Simmer for further 5 mins. Pass through strainer Reboil and correct seasoning.
Szathmary Culinary Manuscripts and Cookbooks
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