Peas Soup (another way). — Cut two ounces of lean ham or bacon into dice, and fry them with a sliced onion in a little dripping until they are lightly browned. Put with them one turnip, two carrots, three or four sticks of celery, and one leek, all cut into small pieces, and stir the whole of the above ingredients over the fire for ten minutes more. Pour over them three q. arts of water, boil, and add a pint of PEA (531) PEC peas ■wliicli have been soaked in cold water all night. Boil gently until the peas are quite Boft, stir frequently to prevent burning, then add a little salt and pepper, a tea-spoonful of moist sugar, and a salt-spoonful of di-icd and powdered mint. Rub the soup through a sieve. If it is not sufficiently thick, stir into it three or four ounces of flour mixed smoothly with a little cold water. Boil half an hour longer, and serve very hot. Time, three hours. Probable cost, 8d. ' Sufficient for six or eight persons. Peas Soup (another way). — Soak a quart of spUt peas aU night. Wash them in two or thi-ee waters, and put them into a large stew- pan with half a dozen of the outer sticks of a head of celery, two large scraped carrots, two onions, two pounds weight of salt pork, and three quarts of water✪ Peas Soup (another way). Boil gently until the peas are tender, stirring frequently, then take out the pork, and rub the soup through a hair sieve, or a colander. Pour it back into the saucepan, let it boil, stirring occasionally, season with a little pepper and salt if neces- sary, and put in the pork whic'i has been cut up into convenient-sized pieces. When the meat is hot the soup is ready for serving. Send toasted sippets, and either dried and powdered mint, or dried and powdered sage, to table on separate dishes. Time, three hours. Probable cost, 2s. 6d. Sufficient for eight or ten persons. Peas Soup, Nutritive Properties of. — Peas soup, says the Inventory of the Food Collection at Bethnal Green Museum, is one of the most economical articles of diet. The following ingredients will make one gallon of palatable and nutritious soup:— Peas, sixteen ounces ; meat, sixteen ounces : pot barley, one ounce; salt, an ounce and a half; onions, an ounce and a half ; black pepper, forty grains ; and water, four quarts. The peas should be boiled in three or four pints of the water (cold) for twelve hours. The meat should be boiled in five pints of the water for three hours. The peas should then be put in a bag, and boiled with the meat one hour. The contents of the bag should then be pressed into the soup, and the skins removed. The salt, pepper, onions, and pot barley should then be added, and the whole boiled for an hour. Water should be added from time to time, to make up a gallon. If the water had been pre\aously used in cook- ing animal or vegetable food, the soup will be rendered more nutritious. One pint of this soup contains : — Water 17-0 Legumin or casein .... 0-270 Starch 1-0 Sugar 0-16 Fat 0-257 Gum 0-40 Woody fibre 0-41 Gelatin 0-147 Mineral matter .... 0-103 Or, Water 17-0 Flesh and force producers . . 0-270 Force producers . . . .2-64 Mineral matter . . . . 0-103 While this and other soups arc to be com- mended, it should be recollected that they cannot be made a substitute for solid food, such as bread and meat."

AI-modernized reading of the original text

Peas Soup (another way). — Cut two ounces of lean ham or bacon into dice, and fry them with a sliced onion in a little dripping until they are lightly browned. Put with them one turnip, two carrots, three or four sticks of celery, and one leek, all cut into small pieces, and stir the whole of the above ingredients over the fire for ten minutes more. Pour over them three q. arts of water, boil, and add a pint of PEA (531) PEC peas which have been soaked in cold water all night. Boil gently until the peas are quite Boft, stir frequently to prevent burning, then add a little salt and pepper, a tea-spoonful of moist sugar, and a salt-spoonful of dried and powdered mint. Rub the soup through a sieve. If it is not sufficiently thick, stir into it three or four ounces of flour mixed smoothly with a little cold water. Boil half an hour longer, and serve very hot. Time, three hours. Probable cost, 8d. ' Sufficient for six or eight persons. Peas Soup (another way). — Soak a quart of spUt peas aU night. Wash them in two or three waters, and put them into a large stewpan with half a dozen of the outer sticks of a head of celery, two large scraped carrots, two onions, two pounds weight of salt pork, and three quarts of water. Boil gently until the peas are tender, stirring frequently, then take out the pork, and rub the soup through a hair sieve, or a colander. Pour it back into the saucepan, let it boil, stirring occasionally, season with a little pepper and salt if necessary, and put in the pork which has been cut up into convenient-sized pieces. When the meat is hot the soup is ready for serving. Send toasted sippets, and either dried and powdered mint, or dried and powdered sage, to table on separate dishes. Time, three hours. Probable cost, 2s. 6d. Sufficient for eight or ten persons. Peas Soup, Nutritive Properties of. — Peas soup, says the Inventory of the Food Collection at Bethnal Green Museum, is one of the most economical articles of diet. The following ingredients will make one gallon of palatable and nutritious soup:— Peas, sixteen ounces ; meat, sixteen ounces : pot barley, one ounce; salt, an ounce and a half; onions, an ounce and a half ; black pepper, forty grains ; and water, four quarts. The peas should be boiled in three or four pints of the water (cold) for twelve hours. The meat should be boiled in five pints of the water for three hours. The peas should then be put in a bag, and boiled with the meat one hour. The contents of the bag should then be pressed into the soup, and the skins removed. The salt, pepper, onions, and pot barley should then be added, and the whole boiled for an hour. Water should be added from time to time, to make up a gallon. If the water had been pre\aously used in cooking animal or vegetable food, the soup will be rendered more nutritious. One pint of this soup contains : — Water 17-0 Legumin or casein .... 0-270 Starch 1-0 Sugar 0-16 Fat 0-257 Gum 0-40 Woody fibre 0-41 Gelatin 0-147 Mineral matter .... 0-103 Or, Water 17-0 Flesh and force producers . . 0-270 Force producers . . . .2-64 Mineral matter . . . . 0-103 While this and other soups arc to be commended, it should be recollected that they cannot be made a substitute for solid food, such as bread and meat."

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Cassell's dictionary of cookery