Lholl or Split Pea Soup

Ingredients

• Soak about a pint of them in water
• a piece of celery
• a little lean bacon or ham bone
• some bread, cut in dice, and fried crisp

Method

1. 1

   Soak split peas in water, then boil until soft enough to mash.

2. 2

   Combine with stock, bacon or ham bone, and celery.

3. 3

   Boil for half an hour.

4. 4

   Serve with fried bread cubes.

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 2. The excerpt below is the record exactly as published.

Lholl or Split Poa Soup. — Soajc about a pint of them in water for some hours ; then boil till they are sufficientlv soft to bo easily mashed. Put the mass into some stock with a little lean bacon or ham bone, and a piece of celery. Boil for half-aii-hour. Accompany the soup with some bread, cut in dice, and fried crisp

Cook this with the app: pantry check, scaling, and the assistant.