vegetariannut-free
Cream of Pea Soup
From The Henderson cook book, 1914
Serves 4
Presented as published in 1914. 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
- 1 pint of cooked peas
- one quart of milk
- a bay leaf
- a teaspoon of onion juice
- 2 tablespoons of butter
- 2 of flour
- a teaspoon salt
- a saltspoon white pepper
Method
Press peas through a colander into a double boiler with milk, bay leaf, and onion juice.
Rub butter and flour together, add to mixture, and cook until thick.
Season and serve with croutons.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 2. The excerpt below is the record exactly as published.
CREAM OF PEA SOUP. Press through a colander a pint of cooked peas; put them into a double boiler with one quart of milk; add a bay leaf and a teaspoon of onion juice or grated onion. Rub together 2 tablespoons of butter and two of flour ; add to the mixture, stir and cook until thick and smooth ; about 10 minutes will suffice. Add a teaspoon salt, a saltspoon white pepper, and serve with croutons. CKEAM OF CELERY SOUP. Chop fine enough celery to make 1 quart by measure. Cover with 1 quart water and simmer gently for 20 minutes. Press through a colander. Put a quart of milk in double boiler. Rub together 2 tablespoons butter and 2 of flour
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