Ionia Pea Soup
From The national course in home economics, 1917
Serves 8
Mrs. Mary Covert
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 300. The excerpt below is the record exactly as published.
one tablespoonful of butter, one cupful of rich cream and season with pepper and salt to taste. Strain and serve immediately. Cora Hampton. CORN CHOWDER. Scrape one dozen ears of sweet corn from the cob and put it in a granite kettle with enough water to cover; let boil twenty minutes, skim- ming off the corn as it floats on the top; pare one-half dozen potatoes, cut into slices, then mash and put into water to scald. Fry an onion in a piece of butter and put into a saucepan with the corn water. Now put the potatoes and corn, first seasoning with salt and pepper, on the fire and let simmer for fifteen minutes or until the vegetables are tender. Put in one tablespoonful of butter and one pint of milk and boil up again. Serve hot with salt wafers. Mrs. C I. Addison. SOUPS WITHOUT MEATS, 481 CREAH OF LENTILS. Soak two cupfuls of lentils in cold water for several hours> then place in a granite kettle over a slow fire with two quarts of water, one carrot, one onion, three whole peppers, a bunch of parsley and salt to taste. Cook for one hour and rub through a sieve; put some buttered toast in the tureen, pour over the puree and serve. A Vegetarian. CREAM OF CHESTNUT SOUP. Boil in white broth a pint of steamed chestnuts; when tender mash fine, pass through a sieve, add some good cream and season. If not thick enough add a little flour and butter mixed. Serve hot. Mrs. Mira Madison. ONION AND CELERY SOUP. One cupful of celery and two onions finely chopped; cook with one quart of water until very tender; then add one quart of rich milk; season with butter, salt and pepper; serve hot. Frances I. Willard. PLAIN ASPARAGUS SOUP. Take one quart of asparagus, cut in inch-lengths and boil in one quart of water until tender; rub through a colander and return to the water; add one pint of milk, one teaspoonful of butter rubbed with one tea- spoonful of flour and cook five minutes. Season with salt, pepper and butter. Serve hot over toasted bread cut into dice. Ina M. Webber. SAGO SOUP. Heat to boiling point two quarts of beef, sprinkle into it very gradu- ally one-half cupful of sago; boil five minutes, then set the kettle in a double boiler for one-half hour; skim; serve hot. Chef at Grand Pacific Hotel. SAGO SOUP— No. 2. One-quarter of a pound of the best pearl sago, washed till the water poured from it is clear; then stew it quite tender in water or thick broth (it will require about one quart of liquid, which should be poured on it cold and heated very slowly); then mix with it a pint of good, boiling cream and the yolks of four eggs, and mingle the whole carefully with two quarts of strong veal or beef stock, which is already boiling. Palmer House 432 SOUPS WITHOUT MEATS. BISQUE OF TOMATO. One part stewed and strained tomatoes; two parts boiling water, a little soda; season with salt, pepper, celery salt and very little onion. Heat thoroughly. Take from stove and stir in enough sweet cream to turn soup as white as desired. Flavor with very little powdered mace and serve at once. H. B. Y. IONIA PEA SOUP. Add one quart of dried peas to five of water and boil four hours. Cut up three large onions, two heads of celery, one carrot and two turnips and add to the boiled peas and water. Season with salt
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Cook this with the app: pantry check, scaling, and the assistant.