Beef and Pea Soup

Ingredients

• 4 pk. green peas
• 1 gallon water
• ^ cup of rice-flour
• salt
• pepper
• chopped parsley

Method

1. 1

   Boil the empty pods of the peas in the water for 1 hour before adding the beef.

2. 2

   Strain them out, add the beef, and boil slowly for 1.5 hours longer.

3. 3

   Half an hour before serving, add the shelled peas, and 20 minutes later, add the rice-flour with salt, pepper, and parsley.

4. 4

   Stir frequently to prevent scorching.

5. 5

   Strain into a hot tureen.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 7. The excerpt below is the record exactly as published.

4 pk. green peas, 1 gallon water, }^ cup of rice-flour, salt, pepperand chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.