Cream of Pea Soup

Ingredients

• 1 can peas
• 1 1/2 teaspoons salt
• 1 slice of onion
• 1/2 teaspoon pepper
• Bit of bay leaf
• 2 cups boiling water
• Sprig of parsley
• 2 cups hot milk
• 1 teaspoon sugar
• 1 tablespoon butter
• 2 tablespoons flour

Method

1. 1

   Combine all ingredients and cook until thickened.

2. 2

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 22. The excerpt below is the record exactly as published.

1J4 teaspoons salt, 1 teaspoon powdered sugar. Put the ingredients in a pint preserve jar; fasten the cover, chill and shake well before using. Keep in the ice-box and use as needed. For use with fruit salad, omit mustard, Curry, Brand's Al sauce, Worchestershire sauce, tomato ketchup, or similar condiments may be added in small amounts to vary the flavor. WALDORF SALAD Two cups of apples peeled and diced. Two cups of celery and one cup of nuts. Mix well together with oil dressing. 124 MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES US SHRIMP SALAD 3 cups cooked shrimp, minced, % cup chopped olives, 1 cup Mayonnaise, 1 cup chopped celery, 2 tablespoons chopped pimento, J^ cup French dressing. Marinate shrimp in French dressing; drain, add celery, olives and pimento. Mix w^ith Mayonnaise and fill tomato cases, putting a teaspoon Mayonnaise on each. Serve on leaf of head lettuce. PINEAPPLE AND COTTAGE CHEESE SALAD For each person allow two lettuce leaves, one slice of pineapple and three dates stuffed with cream cheese. Cut the pineapple in cubes and place on the lettuce; cut dates in halves lengthwise, remove stones, stuff with cream cheese and arrange on pineapple; sprinkle cheese with paprika and dress all with French Dressing. WATER LILY SALAD Six hard boiled eggs. Mayonnaise dressing. Lettuce. Cut the white of each ^gg into six long petals. Arrange the pieces in circular form on the lettuce. Form the center of each Lily by putting in the yolks, well mixed with mayon- naise. 126 MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES 127 MARSHMALLOW SALAD Cut into small pieces marshmallows, white grapes, sliced pineapple, almonds or pecans and a little banana, sliced thin. Serve on lettuce with oil dressing and maraschino cherries to garnish it. FROZEN FRUIT SALAD Two cans of white cherries, One can of sliced pineapple. One can of pears, One half dozen oranges, Three pints of cream, Two pints of dressing. Whip the cream, sweeten and flavor to taste. Mix the cream and the dressing. Put in the fruit, but do not use the juice of the fruit. Pack the mixture in coffee or baking pow- der cans and let them remain in the ice four or five hours. A small tub can be used to set the cans in and pack ice and salt around them. 128 MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES 129 Soups OLD VIRGINIA BRUNSWICK STEW Boil one chicken and one rabbit or squirrel in two or three quarts of water. When about half done add one quart of lima beans, one quart of tomatoes, one quart of corn and butter the size of two eggs. Season to taste with salt and pepper and cook until thick enough to eat with a fork. AUNT CAROLINE'S PORRIDGE Pick over and wash two-thirds of a cupful of white beans. Put on the back of the stove in cold water. Let these boil slowly, while the dinner is cooking. When the boiled din- ner has been taken up, put these beans into the liquor in which the dinner was cooked. Boil one hour. Wet three tablespoonsful of flour with water, and stir in while boiling, to thicken. Serve hot, adding a little milk, if you like. CREAM OF CELERY SOUP Three stalks of celery, chopped fine, one slice of onion, three cupfuls of milk. Boil for twenty minutes, then add three tablespoonsful of melted butter. Thicken with three tablespoonsful of flour dissolved in a little milk. Add salt and pepper to taste, then one cupful of cream and serve hot. TOMATO BISQUE Put a quart of tomatoes in a kettle and boil for about twenty minutes or until juice is thick. Season with salt, pepper and sugar to taste, then add one-half teaspoonful of soda. Strain and add to hot strained juice one pint of scalded milk. Boil a few minutes and serve with oyster crackers or squares of toast. 130 MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES 131 TOMJATO SOUP CREOLE STYLE One quart of tomatoes, One tablespoonful of butter. One tablespoonful of flour. One onion, Sprig of parsley, Salt and pepper to taste. Put tomatoes, onion, parsley, salt and pepper on to cook. When cooling add flour and butter which have been creamed together. Cook until thick. DIXIE LAND SOUP 4 potatoes, 3 pints of milk. Piece of butter size of an tgg. Small piece of onion. Take four large potatoes, boil until done and mash smooth, adding butter and salt to taste. Heat the milk in a double boiler, cook the onion in it a few minutes and then remove. Pour the milk slow^ly on the potato, strain, heat and serve immediately. Thicken with one tablespoonful of flour. CREAM OF TOMATO Put a quart of tomatoes in a kettle, add one cupful of water and boil for about ten minutes ; season with salt, pep- per, and sugar to taste, then add one-half teasponful of soda. When the tomatoes have boiled, strain them and add to the strained juice one pint of scalded milk. Lastly add one cup- ful of cream in which a little flour has been blended. 132 MILADY'S FAVOURITE RECIPE AUNT CAROLINE'S DIXIELAND RECIPES 133 BALTIMORE OYSTER STEW 25 oysters, 1 teaspoonful of flour, 1 quart of milk. Butter, Salt. Take tweny-five oysters, with their liquor and put these into an agate dish on the stove with salt to taste, in a pint of cold water. Boil five minutes. Stir into this one heaping* teaspoonful of flour, which has been wet with two table- spoonsful of cold water. Add one quart of milk. Let it come to a boil, but be sure not to have it boil. Remove from the fire, and add a piece of butter the size of an egg. This is sufficient for eight people. CREAM OF PEA SOUP 1 can peas, \yi teaspoons salt, 1 slice onion, Yz teaspoon pepper, Bit of bay leaf, 2 cups boiling water. Sprig of parsley, 2 cups hot milk, 1 teaspoon sugar, 1 tablespoon butter, 2 tablespoons flour

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