Green Pea Soup, Early Spring
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for five or six persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 653. The excerpt below is the record exactly as published.
Green Pea Soup, Early Spring.— An excellent, nicely-flavoured green pea soup may be obtained before peas are to be had by those who grow their own vegetables. Take about four feet of a row of young plants a foot high ; cut them off close to the ground like small salad, and boil the leaves in two quarts of stock until they are quite soft. Press them through a strainer, flavour with salt and a little pepper, and colour with spinach- juice, if necessary. A quarter of an hour before the soup is taken GRE ( 281 ) GRE from the fire thicken it with a small lump of butter
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