Cook four large white potatoes and two onions in one quart of water till tender,
then rub through a fine strainer. Put two cups of sweet milk in a double boiler,
rub together thoroughly one tablespoon each of flour and butter and add to the
milk, also the potatoes and water, and cook about twenty minutes. Just before
serving add one cup of cream, one teaspoon of chopped parsley, salt and cayenne
to taste. Mrs. William C. Breed.
Source: The Malone Cookbook 1917