Potato Soup for the Sick

    You may have been surprised in the "1907 Chicken Broth" recipe in my first blog entry that the cook discussed how to use the broth for a patient with a fever. What a rarity to have the cookbook talk about treating medical conditions. That is not the only "medical recipe" in "The Roanoke Cookbook".  So, in this entry, I give you another example of the "flavor" of the early part of the 20th century recipes referring to treating the ill with a food.  

Potato Soup for the Sick

    "Cut into cubes, after carefully peeling, 2 medium sized potatoes and let remain in cold water 1 1/2 hours or more.  Then place in saucepan over a quick fire, and barely cover with cold water, adding a pinch of salt. When done enough to pierce through  with a fork, add a 1/2 pint of rich, sweet milk and 1 teaspoon of butter with more salt and pepper to taste. Let all boil a few minutes and serve:  enough for one person.  Great care must be taken in pairing the potatoes, as one particle of eye may spoil the flavor or cause nausea. A carefully cleaned pan will do much toward making the soup a success. - Mrs Dr. Keister" - Woman's Civic Betterment Club of Roanoke, "The Roanoke CookBook", Stone Publishing and Manufacturing Company, Roanoke, Virginia, 1907.