vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Ionia Pea Soup
From The Cook County cook book, 1912
Serves 8
Recipe by Mrs. C. J. Jeffries, Winnetka, IL.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 134. The excerpt below is the record exactly as published.
IONIA PEA SOUP.— Add 1 qt. of dried peas to 5 of water and boil 4 hrs. Cut up 3 large onions, 2 heads of celery, 1 carrot, and 200 SOUP 2 turnips, and add to the boiled peas and -water. Season with salt and pepper. Boil 2 hrs. more, thinning with water if necessary. Strain and add 1 tablespoon of butter
Cook this with the app: pantry check, scaling, and the assistant.