Cream of Pea Soup

Ingredients

• one can of Marrowfat peas
• three cups of water
• one slice of onion
• two teaspoons of sugar
• four tablespoons of butter
• two tablespoons of flour
• two cups of milk
• one teaspoon of salt
• one eighth teaspoon pepper

Method

1. 1

   Cook peas in water for ten minutes with onion and sugar.

2. 2

   Rub through a sieve.

3. 3

   Melt butter, add flour, and mix.

4. 4

   Add milk and cook until thick.

5. 5

   Add salt, pepper, and peas, and cook for three minutes.

6. 6

   Serve.

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 58. The excerpt below is the record exactly as published.

Cream of Pea Soup. — Cook one can of Marrowfat peas in three cups of water for ten minutes. Add one slice of onion and two teaspoons of sugar. Rub the mixture es ee a ee ee ee MILK AND ITS PRODUCTS Ist through a sieve until nothing remains in the sieve but the skins of the peas. Melt four tablespoons of butter, add two tablespoons of flour, and rub together until thoroughly mixed. Add two cups of milk, and cook until it thickens, then add one teaspoon of salt, one eighth teaspoon pepper

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