Dried Pea or Bean Soup
From The Memorial Hall cook book, 1919
Black bean soup should have mustard and lemon juice added.
Presented as published in 1919. 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 Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 4. The excerpt below is the record exactly as published.
Dried Pea or Bean Soup Pick and soak split peas, dried green peas, or black or white beans overnight. Drain, measure, add 4 times as much cold water, and half an onion
Cook this with the app: pantry check, scaling, and the assistant.