nut-free
Green Pea Soup
From Original White House Cookbook, 1887
Serves 8
Serve the meat with parsley sauce and the soup in a tureen.
Presented as published in 1887. 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
- a small quarter of lamb
- six quarts of cold water
- two tablespoonfuls of salt
- a quart of shelled peas
- a teaspoonful of pepper
- a quart of small young potatoes
- quarter of a pound of butter
- a dessert-spoonful of flour
Method
Wash the lamb and put it in a soup-pot with cold water and salt.
Boil gently for two hours, then skim.
Add peas and pepper, cover, and boil for half an hour.
Add peeled potatoes and boil for another half hour.
Work butter and flour together, add to the soup 10-12 minutes before serving.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 16. The excerpt below is the record exactly as published.
GREEN PEA SOUP. Wash a small quarter of lamb in cold water, and put it into a soup-pot with six quarts of cold water; add to it two tablespoonfuls of salt, and set it over a moderate fire — let it boil gently for two hours, then skim it clear; add a quart of shelled peas, and a teaspoon- ful of pepper; cover it, and let it boil for half an hour; then having scraped the skins from a quart of small young potatoes, add them to the soup; cover the pot and let it boil for half an hour, longer; work quarter of a pound of butter and a dessert-spoonful of fiour
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