Ham and Pea Soup
From Miss Corson's practical American cookery and household management, 1885
Serves 8
Serve with toast cut in half-inch dice.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 107. The excerpt below is the record exactly as published.
HAM AND PEA SOUP. For this soup use the bone of a ham which has been cut out before cooking the ham, or one from a cooked ham ; put it over the fire with three quarts of cold water and a pint of dried peas
Cook this with the app: pantry check, scaling, and the assistant.