vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream of Pea Soup
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Cream of Tomato Soup is made the same way, adding baking soda before milk.
Presented as published in 1913. 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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 8. The excerpt below is the record exactly as published.
Cream of Pea Soup. One can of peas (or the same amount of the fresh peas, which are nicer) pureed. Three cups of stock, a piece of butter half the size of an egg, thickened with flour. Heat in a double boiler 3 cups of good milk, some cream if you have it. Just before serving add the milk and season with pepper and salt and add the yolk of an egg last
Cook this with the app: pantry check, scaling, and the assistant.