Green Pea Soup
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 27. The excerpt below is the record exactly as published.
GREEN PEA SOUP. Half a peck of peas. Boil the piuls in w’ater half an hour. Remove penis and add the peas with any scraps of meat or bone left from a former meal and an onion. When the peas are soft put through the colander. Add a tablesp(M)n of butte
Cook this with the app: pantry check, scaling, and the assistant.