Green Pea Soup

Ingredients

• a small quarter of lamb
• six quarts of cold water
• two tablespoonfuls of salt
• a quart of shelled peas
• a teaspoonful of pepper
• quarter of a pound of butter
• a dessert spoonful of flour

Method

1. 1

   Boil the lamb in cold water with salt for two hours.

2. 2

   Add peas and pepper, boil for half an hour, then add potatoes and cook for another half hour.

3. 3

   Mix butter and flour, add to the soup before serving.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 13. The excerpt below is the record exactly as published.

GREEN PEA SOUP. Wash a small quarter of lamb in cold water, and put it in-, to a soap-pot with six quarts of cold water; add to it two tablespoon fuls of salt, and set it over a moderate fire— let it boil gently for two hours, then skim it clear, add aqnart of shelled peas, and a teaspoonfol of pepper; cover it, and let it boil for half an hour, then having scraped the skins from a quart of small young potatoes, add them to the soup; cover the pot, and let it boil for half an hour longer; work quarter of a pound of butter

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