Green Pea Soup

Ingredients

• 1 quart green peas
• 1 quart water
• 1 pint milk
• 1 tablespoonful butter
• % teaspoonful sugar
• 3^ teaspoonful salt
• 1 tablespoonful flour
• saltspoonful pepper

Method

1. 1

   Cook peas in one pint of boiling water until soft.

2. 2

   Mash and strain, adding hot water gradually.

3. 3

   Boil again, cook butter and flour in a saucepan, stir into the soup.

4. 4

   Add salt, sugar, pepper, and hot milk to achieve desired consistency.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 92. The excerpt below is the record exactly as published.

% teaspoonful sugar. 1 teaspoonful salt. 1 saltspoonful white pepper. ISO The Boston Cook Book. taste of the peas prefer it to any other waj^ of cooking. Do not think you must boil more or less salt pork with it, as most receipts advise. It may be varied in many ways, by adding half a can of tomatoes before straining, or by boiling with the peas a small onion which has first been cut fine and fried in a little butter, or b}" adding any rem- nants of bone or meat, being careful to remove them before straining. Always use the split peas, as the hulls have been removed, and they cook much more quickly than the whole peas. Green Pea Soup. 1 quart green peas. saltspoonful pepper. 1 quart water. % teaspoonf ul sugar. 1 pint milk. 1 tablespoonful butter. 3^ teaspoonful salt. 1 tablespoonful flour

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