Canadian Pea Soup

Ingredients

• a quart of whole hard peas
• 2 quarts of cold soft water
• a pound or more of salt pork
• a small onion
• a little salt
• a bowlful of bread

Method

1. 1

   Soak peas in water, boil until soft, mash, and skim off skins.

2. 2

   Add salt pork and onion, boil until noon.

3. 3

   Remove pork, add salt if needed, and bread to thicken.

4. 4

   Serve pork with vegetables.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 24. The excerpt below is the record exactly as published.

CANADIAN PEA SOUP — Put a quart of whole hard peas, or split peas, in 2 quarts of cold soft water, and set on the fire in the morning. Let it boil, and as soon as the peas begin to soften, mash with a long-handled iron spoon, as much as possible, and skim off the skins as they rise to the top of the kettle. About 10 o'clock add to the peas a pound or more of salt pork, and if liked, a small onion cut finely. Boil together until noon, then take out the pork, add a little salt if needed, and a bowlful of bread

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