Canned Pea Soup
From Healthful cookery, 1904
Potato, bean, tomato, and other vegetable soups may be prepared in like manner and seasoned with Nut Butter.
Presented as published in 1904. 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
Method
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 61. The excerpt below is the record exactly as published.
Canned Pea Soup. — i can green peas, i table- spoonful Nut Butter, salt to season. Rub a can of peas through a colander to remove the skins. Add water to a tablespoonful of Nut Butter to form an emulsion; add this to the sifted peas, and enough additional water to make the soup of the proper consistency; season with salt, and serve. Potato, bean, tomato, and other veg- etable soups may be prepared in like manner and seasoned with Nut Butter. *Lentil Soup. — I pint lentils, I onion, 2 cups stewed tomato, 2 tablespoonfuls Nut Butter, 2 tablespoonfuls browned flour. Put the onion with the lentils to cook in a quart 12 i78 Healthful Cookery of water, adding more if necessary from time to time. When well done, rub through a colander. Add to the pulp enough water to make it the con- sistency of a rather thick soup. Turn into a double boiler, and to this add two cups of strained to- matoes, two tablespoonfuls of diluted Nut Butter, with which is blended two tablespoonfuls of browned flour, with salt to season. Lentil and Tomato Soup. — -2.1/^ cups of lentil pulp, i cup of strained tomato, i teaspoonful of Nut Butter, and 2 stalks of celery. To these add sufficient water to make the soup of proper consistency. Heat to boiling, remove the celery, and add salt to season and one teaspoonful of browned flour rubbed to a paste with a little water. Boil for two or three minutes until the flour is cooked; then serve. Tomato Soup. — - Put one quart of tomatoes through a colander, add salt to taste, two table- spoonfuls of sugar, and a little Cocoanut or other Nut Butter; when hot, thicken with one heaping tablespoonful of flour. Serve hot. *Nut and Tomato Bisque Soup. — Y\ cup Nut Butter, 1 cup tomato, 2 to 3 cups water. Rub the butter smooth in the tomato. Add the water. Heat to boiling, and add salt to taste. Soups 179 *Creamy Nut Soup. — For one person, take one- half cup of hot water, two tablespoonfuls of Nut Meal, and salt. Boil, and pour slowly over the yolk of an egg, stirring meanwhile ; serve at once. *Cream of Almond Soup. — y2 pound Almond Butter, 1 pint water, 1 doz. blanched almonds. Make a cream with one pint of water and one- fourth pound of Almond Butter, salt to taste, and heat thoroughly in a double boiler. Cut one dozen blanched almonds into strips, and put them into the tureen, then pour the cream over them. Serve at once with toasted whole-wheat wafers. *Puree of Gluten Soup. — 2 slightly rounded tablespoonfuls Nut Butter
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