{"id":3787,"slug":"scotch-potato-soup","title":"SCOTCH POTATO SOUP","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1 bunch leeks or 2 cups onion.","1 head celery.","5 tablespoons butter.","1 quart milk.","3 cups potato cubes.","2 tablespoons flour.","1/2 tablespoon finely chopped parsley.","Salt, pepper."],"ingredients_norm":["leeks or cups onion","celery","butter","milk","potato cube","flour","parsley","salt pepper"],"steps":["Cut leeks and celery in thin slices crosswise and sauté in two tablespoons butter eight minutes (without browning), stirring constantly.","Turn milk into double boiler, add leeks and celery; cover and cook until vegetables are tender (about forty-five minutes).","Parboil potato cubes in boiling salted water ten minutes.","Melt remaining butter in a sauce-pan, add flour, stir to a smooth paste, remove from range and pour on slowly some of the milk until mixture is of the consistency to pour.","Combine mixtures, add seasonings, and cook in double boiler until potatoes are tender.","Turn into hot soup tureen and sprinkle with 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:31534:36","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b35e904a302b39d25f7bc7d2d5df2844a761732a427490946036c6bf7dfaca92","created_at":"2026-08-02T15:43:54Z","updated_at":"2026-08-02T15:43:54Z","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/scotch-potato-soup"}