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English Pea Porridge
From The Cook County cook book, 1912
Serves 6
Porridge should be thick, almost like oatmeal.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 6. The excerpt below is the record exactly as published.
ENGLISH PEA PORRIDGE.— 1 pt. split peas, 3 qts. water, 6 leeks or 2 good sized onions, 1 stalk of celery or teaspoon celery seed, 2 ounces bread, 2 tablespoons butter, 1 pt. mashed potatoes, 1 teaspoon salt, 1 saltspoon pepper
Cook this with the app: pantry check, scaling, and the assistant.