Peas Soup, Quickly and Easily
Made. — If there be at hand any stock, made
from bones or any of the liquid in which meat
has been boiled, it may be quickly converted into
peas soup by stirring into it a small quantity
of prepared peas, sold by all grocers, in
packets, at Id., 2d., 3d., and 6d. The powder
should be mixed smoothly with a little cold
liquid, and added gradually to the soup, which
must afterwards boil for fully a quarter of an
hour. Peas soup made with this powder is not
so good as that made with diied peas. Suffi-
cient, a dessert-spoonful of jjowder for a quart
of soup✪ Peas Soup, Quickly and Easily Made ; more, if it is liked very thick.
Peas Soup, To Flavour.— A pinch of
the following savoury powder will impart an
agreeable flavour to dried peas soup : — Pound
together in a mortar one ounce of dried sage,
one ounce of dried mint, two drachms of celery-
seed, half a drachm of cayenne, and a drachm
of allspice✪ Peas Soup, To Flavour. When the ingredients are reduced
to powder, put them into a perfectly dry bottle,
cork securely, and store until wanted for use.
Peas, Split, Boiling of.— In boiling
split peas, some samples, says Mr. Loudon,
fall or moulder down freely into pulp, while
others maintain their form. The former are
called boilers, and this property of boiling
depends on the soil ; stiff land, or sandy
land that has been Hmed or marled, or to
which gj^sum has been apphed, produces peas
that will not melt in boiling, no matter what
the variety may be. The same effect is pro-
duced on beans by the soil or manure, and
indeed on all leguminous plants, this family
having a great tendency to absorb gj^psum from
the soil. To counteract this fault in the boiling-
it is only necessary to throw into the water a
small quantity of sub-carbonate of soda.
Peas, Sugar. — This is a very sweet variety
of pea, in which the tough internal film of the
pod is wanting. These pods, when young, are
boiled whole, and eaten in the same way as
French beans.
Peasant's Pudding.— Butter a moderate-
sized pie-dish, and fill it witli alternate layers
of fruit and thin slices of bread or grated bread-
crumbs. Add sugar according to the acidity of
the fruit, and if it is not a juicy kind, pour half
a cupful of cold water, or a little lemon-juice✪ Peasant's Pudding,
over the pudding. Red and white currants,
strawberries, raspberries, and cherries wHl not
require any water to moisten them. The first
layer in the dish shoidd consist of bread, and
the last of fruit. Bake in a weU-heated oven
for half an hour. Probable cost uncertain,
varying, of course, w'th the fruit. This is an
inexpensive and wholesome pudding. Sufficient
for five or six persons.
Pectoral Broth (Invalid Cookery). —
Cut a chicken into joints and put it into a
stewpan, with two pints of cold spring water,
a fresh lettuce finely shred, three ounces
of prepared Iceland moss, a dessert-spoonful of
gum-arabic, a sprig of burrage, two or three
sprigs of chervil, and a small pinch of salt and
PEE
( 532 )
PEP
pepper. Bring tlie liquid gently to a boil,
stirring it occasionally, then draw the saucepan
to the side and let its contents simmer gently
for an hour. Strain it, add a little more salt
if required, and serve either hot or cold as a
jelly. The flesh of the bird may be made
into a chicken panada {see Chicken Panada).
The above is good for consumptive persons.
Probable cost, 3s. Sufficient for one person. ✪ Pectoral Broth
Page 1138 · 4 recipe records on this page
Presented as published in 1892. 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
Peas Soup, Quickly and Easily Made. — If there be at hand any stock, made from bones or any of the liquid in which meat has been boiled, it may be quickly converted into peas soup by stirring into it a small quantity of prepared peas, sold by all grocers, in packets, at Id., 2d., 3d., and 6d. The powder should be mixed smoothly with a little cold liquid, and added gradually to the soup, which must afterwards boil for fully a quarter of an hour. Peas soup made with this powder is not so good as that made with diied peas. Sufficient, a dessert-spoonful of powder for a quart of soup ; more, if it is liked very thick.
Peas Soup, To Flavour.— A pinch of the following savoury powder will impart an agreeable flavour to dried peas soup : — Pound together in a mortar one ounce of dried sage, one ounce of dried mint, two drachms of celeryseed, half a drachm of cayenne, and a drachm of allspice. When the ingredients are reduced to powder, put them into a perfectly dry bottle, cork securely, and store until wanted for use.
Peas, Split, Boiling of.— In boiling split peas, some samples, says Mr. Loudon, fall or moulder down freely into pulp, while others maintain their form. The former are called boilers, and this property of boiling depends on the soil ; stiff land, or sandy land that has been Hmed or marled, or to which gj^sum has been apphed, produces peas that will not melt in boiling, no matter what the variety may be. The same effect is produced on beans by the soil or manure, and indeed on all leguminous plants, this family having a great tendency to absorb gj^psum from the soil. To counteract this fault in the boilingit is only necessary to throw into the water a small quantity of sub-carbonate of soda.
Peas, Sugar. — This is a very sweet variety of pea, in which the tough internal film of the pod is wanting. These pods, when young, are boiled whole, and eaten in the same way as French beans.
Peasant's Pudding.— Butter a moderatesized pie-dish, and fill it witli alternate layers of fruit and thin slices of bread or grated breadcrumbs. Add sugar according to the acidity of the fruit, and if it is not a juicy kind, pour half a cupful of cold water, or a little lemon-juice, over the pudding. Red and white currants, strawberries, raspberries, and cherries wHl not require any water to moisten them. The first layer in the dish shoidd consist of bread, and the last of fruit. Bake in a weU-heated oven for half an hour. Probable cost uncertain, varying, of course, w'th the fruit. This is an inexpensive and wholesome pudding. Sufficient for five or six persons.
Pectoral Broth (Invalid Cookery). — Cut a chicken into joints and put it into a stewpan, with two pints of cold spring water, a fresh lettuce finely shred, three ounces of prepared Iceland moss, a dessert-spoonful of gum-arabic, a sprig of burrage, two or three sprigs of chervil, and a small pinch of salt and
PEE
( 532 )
PEP
pepper. Bring tlie liquid gently to a boil, stirring it occasionally, then draw the saucepan to the side and let its contents simmer gently for an hour. Strain it, add a little more salt if required, and serve either hot or cold as a jelly. The flesh of the bird may be made into a chicken panada {see Chicken Panada). The above is good for consumptive persons. Probable cost, 3s. Sufficient for one person.
Records on this page
Peas Soup, Quickly and Easily MadePeas Soup, To FlavourPeasant's PuddingPectoral Broth