Green Pea Soup
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 51. The excerpt below is the record exactly as published.
Green Pea Soup. Put into a pan two quarts of stock, one pint of peas, a slice of lean ham, two onions prepared and sliced, and one lettuce ; simmer one hour till the vegetables are tender ; add a little boiled spinach, or the shells of young peas may be boiled in the stock ; pass all through a sieve, return the soup to the pan with a lump of sugar and one pint of cooked green peas
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