Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Green Pea Soup
From The white ribbon cook book, 1894
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- 4 lbs. beef
- }^ pk. green peas
- 1 gal. water
- 3^ cup rice-flour
- salt
- pepper
- chopped parsley
Method
Boil empty pods of peas in water for 1 hour before adding beef.
Strain out pods, add beef, and boil slowly for 1.5 hours.
30 minutes before serving, add shelled peas, and 20 minutes later, add rice-flour with salt, pepper, and parsley.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 7. The excerpt below is the record exactly as published.
Green Pea Soup— 4 lbs. beef, }4 V^- green peas, 1 gal. water, 3^ cup rice-flour, salt, pepper and chopped parsley. Four lbs. beef, cut into small pieces, }4 pk. green peas
Cook this with the app: pantry check, scaling, and the assistant.