Green Pea Soup
From Plain cookery recipes, 1908
A handful of washed peapods may be put into the stock with the peas. If too thick, add a little milk after sieving.
Presented as published in 1908. 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 Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 6. The excerpt below is the record exactly as published.
Green Pea Soup. One pound green peas. Pepper and salt. Sprigs of mint and parsley. One pint boiling light stock
Cook this with the app: pantry check, scaling, and the assistant.