Gbben-pba Soup

Ingredients

• one quart of peas
• a gallon of water
• one pound of beef, fowl, or giblets
• a quarter of a pound of lean bacon
• a bunch of parsley
• a bunch of thyme
• a bunch of celery-tops
• a lump of butter the size of a partridge-egg
• half a teaspoonful of bruised celery-seed

Method

1. 1

   Put one quart of peas in a gallon of water with one pound of beef or fowl, a quarter of a pound of lean bacon, and a bunch of parsley, thyme, and celery-tops tied up.

2. 2

   Boil until the peas are soft enough to pass through a colander.

3. 3

   Return the peas to the pot, strain the water, skin the bacon, and stew gently until dinner.

4. 4

   Season with pepper, salt, and a lump of butter.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 42. The excerpt below is the record exactly as published.

Gbben-pba Soup. Put on early in the day one quart of peas in a gallon of water, with one pound of beef, fowl, or giblets, a quarter of a pound of lean bacon, a bunch of parsley, thyme, and celery-tops tied up ; suffer all to boil together until the peas are soft enough to pass through a colander. This should be done three hours before dinner. Return your peas into the pot ; strain to them the water in which they were boiled ; skin the bacon, and let that only of the meat stay in the soup, and stew gently till dinner is ready; then put pepper and salt to your taste, and a lump of butter the size of a partridge-egg. Also, if the green celery is omitted, as must be the case sometimes. VIRGINIA COOKEHT-BOOK. 81 add half a teaspoonf ul of bruised celery-seed

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