{"id":3876,"slug":"potato-soup-2","title":"POTATO SOUP","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["4 cups potatoes.","1 large purple-top turnip.","3 cups boiling water.","3-1/2 cups scalded milk.","1 onion sliced.","1/4 cup butter.","1/3 cup flour.","2 teaspoons salt.","1/8 teaspoon pepper.","1/2 cup hot cream.","Parsley."],"ingredients_norm":["potato","purple top turnip","boiling water","scalded milk","onion","butter","flour","salt","pepper","hot cream","parsley"],"steps":["Wash, pare and cut potatoes in one-fourth inch slices.","Wash, pare and cut turnip the same.","Cover with boiling water and cook ten minutes; drain, add onion and three cups boiling water.","Cook until vegetables are tender; drain and reserve water.","Rub vegetables through strainer, add water, add milk.","Reheat and bind with butter and flour cooked together.","Add hot cream and seasonings.","Turn into hot tureen and sprinkle with finely chopped parsley."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:129","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6df7a18e3b8a944a9d9fe8065b4b6e732087b21157bc68d2f8fe67c29f304aac","created_at":"2026-08-02T15:46:08Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/potato-soup-2"}