Handwritten Potato Soup Recipe from the 1870s.
Here’s a gem! Discovering handwritten recipes from the past neatly tucked into cookbooks is like taking hold of one end of a silk ribbon, the other end traversing a winding path through time to the hand of the original author. And like that, we, dear reader, are connected to the past.
Recipe From Mrs. Millard.
- 2 quarts stock
- 2 Tbsp. flour rolled in butter about the size of an egg
- 1 large potato boiled and put through a colander
- 1 small onion
- Pepper and salt to taste
- Add 1 pint cream to tureen before serving
Pureeing the potato using a colander is a relatively common cooking technique, as is rolling the butter in flour to thicken. Adding the cream to the serving dish would ensure that it didn’t curdle while cooking. Brilliant!
Why is this recipe in the cookbook?
Antique cookbooks often included several blank pages so that the owner could collect additional recipes and keep them neatly in one place. These pages are sometimes found at the end of a thematic section (soups or desserts) or added to the very end of the book. Every once in awhile, you stumble across these personal recipes, like this Mother’s Pumpkin Pie Recipe.
The other type of handwritten recipes are found in homemade cookbooks. These books are personal collections organized in a notebook or binder. If you haven’t done so already, check out Elmina’s WWII cookbook. That’s a fun one!
Here’s to recipe messages in a bottle!
(And potato soup.)
Source: In the Kitchen, 1875.