Green Pea Soup
From Every-day dishes and every-day work, 1897
Celery can replace onion.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 64. The excerpt below is the record exactly as published.
Green Pea Soup.— Gently simmer two quarts of shelled peas in sufficient water to cook, but leaving almost no juice when tender. Rub through a colander, moistening, if necessary, with a little cold milk. Add to the sifted peas an equal quantity of rich milk and a small onion cut in halves. Boil all together five or ten minutes until the soup is delicately flavored, then skim out the onion; add salt if desired, and serve. If preferred, a half cup of thin cream
Cook this with the app: pantry check, scaling, and the assistant.