Dried Pea Soup

Ingredients

• i pt. peas.
• 2 qts. water.
• 4 tbsps. minced onion.
• 1 tbsp. minced carrot.
• 1 tbsp. minced celery.
• 1 tbsp. dripping or butter.
• 1 oz, ham or ham bone.
• ^ lb. cold meat.
• 1 tbsp. flour.
• J tsp. pepper.
• 1 tsp. salt.

Method

1. 1

   Soak the peas over night in a quart of cold water.

2. 2

   In the morning pour off the water and put the peas, the meat and bone and two quarts of fresh cold water in a kettle and place on the fire.

3. 3

   Cook slowly for two hours.

4. 4

   Put the drippings and vegetables in a small saucepan and cook slowly for half an hour, press the vegetables against the side of the saucepan so as to squeeze out the fat, then add them to the soup.

5. 5

   Into the remaining fat put the flour and stir until smooth, then stir this into the soup.

6. 6

   Add the salt, pepper and bay-leaf, cover and cook slowly for two hours.

7. 7

   Strain through a coarse wire strainer and serve with croutons.

Nutrition per serving

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 27. The excerpt below is the record exactly as published.

DRIED PEA SOUP. i pt. peas. 2 qts. water. 4 tbsps. minced onion. 1 tbsp. minced carrot. 1 tbsp. minced celery. 1 tbsp. dripping or butter. 1 oz, ham or ham bone. ^ lb. cold meat. 1 tbsp. flour. J tsp. pepper. 1 tsp. salt.

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