Cream of Pea Soup

Ingredients

• 1 qt canned peas
• 2 cups clear, cold water
• 1 slice of onion
• 2 tablesp flour
• 2 tablesp butter

Method

1. 1

   Drain peas, add water and onion, cook for 10 minutes, strain, then add scalded milk thickened with flour and butter.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 85. The excerpt below is the record exactly as published.

Cream of Pea Soup j Drain the liquor from 1 qt canned peas, then add to the ; peas 2 cups clear, cold water and 1 slice of onion, with salt to ■ taste. Cook about 10 minutes, then strain and add 2 cups ! scalded milk, thickened with 2 tablesp flour blended with 2 ! tablesp butter

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