Green-Pea Soup
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Young and tender pea husks contain almost as much flavor as the peas themselves.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 230. The excerpt below is the record exactly as published.
green-pea soup. Perhaps most housekeepers, but I fear not all, are aware that very good green- pea soup can be made in early spring from a very few peas by using the husks of the pe.os to make the soup. The husks of young peas contain almost as much flavour of peas as the peas themselves, and when young and tender they make most excellent soup. Act as follows : — Take some very good stock, free from any brown colour. Next shell a small quantity of freshly-gathered peas
Cook this with the app: pantry check, scaling, and the assistant.