Green Pea Soup
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
The soup may appear pale green; adjust color with care to avoid suspicion.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 231. The excerpt below is the record exactly as published.
some very good stock, free from any brown colour. Next shell a small quantity of freshly-gathered peas. Throw the peas themselves, which, of course, will be young and very small, into cold water, and place the whole of the husks in the stock to boil until they are tender. When they are very ten- der, which will be after an hour or a little over, rub the whole of the husks through a wire sieve. This requires both patience and perseverance. But when these two qualities are brought into play very excellent green-pea soup is the result, the only drawback being its colour, which is of a pale greenish order, 159 HOUSEKEEPER'S GUIDE. rather than what wo might expect in green-pea Soup when green peas them- selves had imparted their colour to the soup. But with the help of one of these little bottles of colouring matter this difficult}' can be immediately overcome, and the soup now becomes a bright green— indeed, if plenty of colouring matter be put in it surpasses the genuine article. 1 would therefore warn cooks against putting in too much, otherwise the soup will look too good to be true — indeed, there must be a little ingenuity exercised to give the imitation article the appearance of the genuine one. For instance, when clear stock is made from extract of meat, of course there is a pos- sibility of there being no fat whatever in I it. Now it is a very rare thing indeed to find soup made from meat sent to table without one or two tiny little oil specks on the surface. By taking a little piece of butter not bigger than the top of the little finger
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Cook this with the app: pantry check, scaling, and the assistant.