I've decided to start scheduling theme days to give myself a guide to blogging and the first one will start today and repeat each Monday. I have been collecting cookbooks since college, and have everything from recipe booklets to full size cookbooks that range from the 1800's to present day. I love recipes, especially those that are tried and true family favorites. I'm not a fan of complex recipes with expensive ingredients, so you won't find those here. I love recipes that use quality ingredients that can be purchased without breaking the grocery budget, and don't take all day to prepare.
Today I'm sharing from The Ladies Union Cook Book which was published in Detroit during the early 1900's. It's bound with a string much like twine, and has good, basic recipes contributed by members of the group. This recipe is very simple, and perfect for a cold, winter's day.
Six boiled potatoes
1 quart milk
a little mace
1 small onion
salt to taste
Heat the milk, strain the potatoes through a colander, chop the onion and cook all together 15 minutes. Must be served immediately.
Notes: The milk would have no doubt been whole milk back then, and using skim or 2% would make the soup less rich. Mace isn't a spice many people have on hand, but either nutmeg or allspice can be used instead in this recipe.