Green Pea Soup (another way)

Ingredients

• a quart of green peas
• two quarts of stock
• three lettuces
• an onion
• four ounces of lean ham
• half a drachm of celery-seed
• a small sprig of mint
• a teaspoonful of salt
• a tablespoonful of spinach juice

Method

1. 1

   Put peas, stock, lettuces, onion, ham, celery-seed, and mint in a saucepan.

2. 2

   Boil gently until peas are soft enough to pulp.

3. 3

   Strain and press vegetables through a sieve.

4. 4

   Add salt and spinach juice if needed.

5. 5

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 653. The excerpt below is the record exactly as published.

Green Pea Soup (another way). — Take a quart of green peas, fully grown, and put them into a saucepan, with two quarts of stock, three lettuces, an onion, four ounces of lean ham, and half a drachm of celery-seed, bruised and tied in muslin, and a small sprig of mint. Boil gently until the peas are soft enough to pulp. Strain the soup, press the vegetables into it through a coarse sieve, add a tea- spoonful of salt and a table-spoonful of spinach- j u

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