Economical Green Pea Family Soup with Egg Dumplings

Ingredients

• a quart of shelled English peas
• half a chicken
• a gallon of water
• one coffeecupf ul of the green peas
• two eggs
• a spoonful of milk
• a spoonful of flour
• a spoonful of butter
• a little eschalot

Method

1. 1

   Put on the fire a veal bone or half a chicken with a gallon of water and let it boil for two hours.

2. 2

   Tie up one coffeecup of green peas in a muslin bag and add to the pot.

3. 3

   Boil until the peas are done, then mash the peas from the bag and mix with a batter made of two eggs, a spoonful of milk, and flour.

4. 4

   Add a spoonful of butter and a little eschalot to the boiling peas, then drop the batter in small dumplings.

5. 5

   When they boil up, the soup is ready to serve.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 7. The excerpt below is the record exactly as published.

EGONOMIGAL GREEN PEA FAMILY SOUP WITH EGG DUMPLINGS. Take a quart of shelled English peas for a large family, but if for a small family a pint will do. Put on the fire a veal bone or half a chicken ; if a pint only of peas is used add any broiled steak, bones, nice scraps, or a small beef marrow bone; set it on the fire with a gallon of water and let it boil two hours. Then tie up in a muslin bag, one coffeecupf ul of the green peas ; let the others stand in a cool place until wanted. Put this bag of peas into the pot with the beef and chicken stock, and let them boil until the peas are perf ectly done. Skim out the peas, méat and bones, and add the rest of the peas, and let them boil gently. While thèse are cooking pour the peas in the bag into a pan and mash them smoothly; then add to them a batter made with two eggs, a spoonful of milk and flour. Add to the boiling peas a spoonful of butter and a little eschalot

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