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Green Pea Soup
From The New century cook book, 1899
Serves 8
The advantage of using flour in this recipe is to prevent the separation of the pea pulp and the liquor.
Presented as published in 1899. 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 New century cook book (1899), page 13. The excerpt below is the record exactly as published.
Green Pea Soup. Two quarts of liquor, in which corned beef or mutton has been boiled; two quarts of green peas, bunch of sweet herbs, including a shallot, or young onion; one even tablespoonful of prepared flour rubbed with one of butter; pepper to taste; dice of fried bread
Cook this with the app: pantry check, scaling, and the assistant.