Green Pea Soup

Ingredients

• Boil three pints shelled pease
• in three quarts of water
• add a head of lettuce chopped
• and half a pint young pease
• thicken with two tablespoons butter
• season with salt
• season with pepper

Method

1. 1

   Boil peas until soft, mash through a colander, and return pulp to water.

2. 2

   Add lettuce and young peas, boil, season, and thicken with butter and flour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 179. The excerpt below is the record exactly as published.

season with pepper and salt, boil one hour, stir often (as harley is apt to burn), and, before taking from the fire, add one — i ee : * ot ae an ee “tablespoon fous wet Fi cold ee E R. ee New York ee NoopLe Sovp. Add noodles to beef or any other soup after straining ; they Se cock in fifteen or twenty minutes, and are prepared in the follow- ing manner: To one egg add as much sifted flour as it will absorb, with a little salt; roll out as thin as a wafer, dredge very lightly — with flour, roll over and over into a large roll, slice from the ends, : a, . shake out the strips loosely and drop into the soup. . OxRA SOvp. Take a nice joint of beef filled ‘with marrow, one gallon water, one onion cut fine, two sprigs parsley, half a peck of okra, one quart tomatoes; boil the meat six hours, add vegetables: and. boil” two Hort more.—Mrs. E. L. F. vi OystER Soup with Mrx. Pour one quart cold water over one quart oysters if solid; if not solid, use one pint of water, drain through a colander into the soup- kettle, and when it boils skim; add pepper, then the oysters; season — with butter and salt, then add one quart rich new milk brought to — boiling point in a tin pail set in a pot of boiling water, let boil up and serve at once. Or, instead of adding the milk, place it, boiling hot, in tureen, pour the soup over it and then serve. Puain Oysrer Sovp. Pour a quart oysters in colander, rinse by pouring over ew pint cold water, put this in porcelain kettle, add a pint boiling water, let boil, skim thoroughly, season with pepper and piece of. butter size of large ege; then add oysters, having removed all shells Jet boil up Once; Season with salt and serve.—Mrs. Lizme C. Rob- ison. £ Por au Fev. Take a good-sized beef-bone with plenty of meat on it, extract the marrow and place in a pot on the back of the range, covering | the beef with three or more quarts of cold water ; cover tightly, and allow to simmer slowly all daylong. The next day, before heat. ing, remove the cake of grease from the top, and add a large onion ia Oe ea stuck full of whole cloves, and then roasted in the ees 316 ve sO UPS. oven till of a rich-brown color), adding tomatoes or any other. vegetables which one may funcy. A leek or a section of garlic adds much to the flavor. Rice may be added, or vermicelli for a change. Just before serving, burn a little brown sugar and stir through it. This gives a peculiar flavor and rich color to the soup.— Mrs. Cot. Clifford Thompson, New York City. GREEN PEA SOUP. Boil three pints shelled pease in three quarts of water; when quite soft, mash through a colander, adding a little water to free the pulp from the skins; return pulp to the water in which it was boiled, add a head of lettuce chopped, and half a pint young pease; boil half an hour, season with salt and pepper, and thicken with two table- spoons butte

Cook this with the app: pantry check, scaling, and the assistant.