Soak a quart of fine yellow split peas for a night, drain them well,
and put them into a large soup -pot with five quarts of good brown
gravy stock ; and when they have boiled gently for half an hour,
add to the soup three onions, as many carrots, and a turnip or two✪ Rich Peas Soup, all
sliced and fried carefully in butter ; stew the whole softly until the
peas are reduced to pulp, then add as much salt and cayenne as may
be needed to season it well, give it two or three minutes’ boil, and
pass it through a sieve, pressing the vegetables with it. Put into a
clean saucepan as much as may be required for table, add a little
fresh stock to it should it be too thick, and reduce it by quick boil-
ing if too thin ; throw in the white part of some fresh celery sliced
a quarter of an inch thick, and when this is tender send the soup
quickly to table with a dish of small fried or toasted sippets. A
dessertspoonful or more of currie-powder greatly improves peas
soup : it should be smoothly mixed with a few spoonsful of it, and
poured to the remainder when this first begins to boil after having
been strained.
Split peas, 1 quart : soaked one night. Good brown gravy soup,
5 quarts: 30 minutes. Onions and carrots browned in butter,
3 of each; turnips, 2: 2£ to 3£ hours. Cayenne and salt as
needed. Soup, 5 pints ; celery, sliced, 1 large or 2 small heads : 20
minutes.
Ohs. — When more convenient, six pounds of neck of beef well
scored and equally and carefully browned, may be boiled gently with
the peas and fried vegetables in a gallon of water (which should be
poured to them boiling) for four or five hours.
COMMON PEAS SOUP.
Wash well a quart of good split peas, and float ofl’ such as remain
on the surface of the water ; soak them for one night, and boil them
42
MODERN COOKERY.
[CTIAP. I.
with a bit of soda the size of a filbert in just sufficient water to allow
them to break to a mash. Put them into from three to four quarts
of good beef broth, and stew them in it gently for an hour ; then
work the whole through a sieve, heat afresh as much as may be
required for table, season it with salt and cayenne or common pepper,
clear it perfectly from scum, and send it to table with fried or toasted
bread. Celery sliced and stewed in it as directed for the rich peas
soup, will be found a great improvement to this.
Peas, 1 quart : soaked 1 night ; boiled in 2 quarts or rather more
of water✪ Common Peas Soup, 2 to 2^ hours. Beef broth, 3 to 4 quarts: 1 hour. Salt
and cayenne or pepper as needed : 3 minutes.
PEAS SOUP WITHOUT MEAT.
To a pint of peas, freed from all that are worm-eaten, and well
washed, put five pints of cold water, and boil them tolerably tender ;
then, add a couple of onions (more or less according to the taste), a
couple of fine carrots grated, one large or two moderate -sized
turnips sliced, all gently fried brown in butter ; half a teaspoonful
of black pepper, and three times as much of salt✪ Peas Soup Without Meat. Stew these softly,
keeping them often stirred, until the vegetables are sufficiently tender
to pass through a sieve ; then rub the whole through one, put it into
a clean pan, and when it boils throw in a sliced head of celery,
heighten the seasoning if needful, and in twenty minutes serve the
soup as hot as possible, with a dish of fried or toasted bread cut into
dice.
Page 67 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Soak a quart of fine yellow split peas for a night, drain them well, and put them into a large soup-pot with five quarts of good brown gravy stock ; and when they have boiled gently for half an hour, add to the soup three onions, as many carrots, and a turnip or two, all sliced and fried carefully in butter ; stew the whole softly until the peas are reduced to pulp, then add as much salt and cayenne as may be needed to season it well, give it two or three minutes’ boil, and pass it through a sieve, pressing the vegetables with it. Put into a clean saucepan as much as may be required for table, add a little fresh stock to it should it be too thick, and reduce it by quick boiling if too thin ; throw in the white part of some fresh celery sliced a quarter of an inch thick, and when this is tender send the soup quickly to table with a dish of small fried or toasted sippets. A dessertspoonful or more of currie-powder greatly improves peas soup : it should be smoothly mixed with a few spoonsful of it, and poured to the remainder when this first begins to boil after having been strained.
Split peas, 1 quart : soaked one night. Good brown gravy soup, 5 quarts: 30 minutes. Onions and carrots browned in butter, 3 of each; turnips, 2: 2£ to 3£ hours. Cayenne and salt as needed. Soup, 5 pints ; celery, sliced, 1 large or 2 small heads : 20 minutes.
Obs. — When more convenient, six pounds of neck of beef well scored and equally and carefully browned, may be boiled gently with the peas and fried vegetables in a gallon of water (which should be poured to them boiling) for four or five hours.
COMMON PEAS SOUP.
Wash well a quart of good split peas, and float ofl’ such as remain on the surface of the water ; soak them for one night, and boil them
[CHAP. I.
with a bit of soda the size of a filbert in just sufficient water to allow them to break to a mash. Put them into from three to four quarts of good beef broth, and stew them in it gently for an hour ; then work the whole through a sieve, heat afresh as much as may be required for table, season it with salt and cayenne or common pepper, clear it perfectly from scum, and send it to table with fried or toasted bread. Celery sliced and stewed in it as directed for the rich peas soup, will be found a great improvement to this.
Peas, 1 quart : soaked 1 night ; boiled in 2 quarts or rather more of water, 2 to 2^ hours. Beef broth, 3 to 4 quarts: 1 hour. Salt and cayenne or pepper as needed : 3 minutes.
PEAS SOUP WITHOUT MEAT.
To a pint of peas, freed from all that are worm-eaten, and well washed, put five pints of cold water, and boil them tolerably tender ; then, add a couple of onions (more or less according to the taste), a couple of fine carrots grated, one large or two moderate-sized turnips sliced, all gently fried brown in butter ; half a teaspoonful of black pepper, and three times as much of salt. Stew these softly, keeping them often stirred, until the vegetables are sufficiently tender to pass through a sieve ; then rub the whole through one, put it into a clean pan, and when it boils throw in a sliced head of celery, heighten the seasoning if needful, and in twenty minutes serve the soup as hot as possible, with a dish of fried or toasted bread cut into dice.
Records on this page
Rich Peas SoupCommon Peas SoupPeas Soup Without Meat