Beef and Pea Soup
From The white ribbon cook book, 1894
Serves 10
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- 4 pk. green peas
- 1 gallon water
- ^ cup of rice-flour
- salt
- pepper
- chopped parsley
Method
Boil the empty pods of the peas in the water for 1 hour before adding the beef.
Strain them out, add the beef, and boil slowly for 1.5 hours longer.
Half an hour before serving, add the shelled peas, and 20 minutes later, add the rice-flour with salt, pepper, and parsley.
Stir frequently to prevent scorching.
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.