Pea and Tomato Soup
From Every-day dishes and every-day work, 1897
Adjust tomato quantity based on thickness.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 65. The excerpt below is the record exactly as published.
Pea and Tomato Soup. — Soak one pint of Scotch peas over- night. When ready to cook, put into a quart of boiling water and simmer slowly until quite dry and well disintegrated. Rub through a colander to remove the skins. Add a pint of hot water, one cup of mashed potato, two cups of strained stewed tomato, and one cup of twelve-hour cream
Cook this with the app: pantry check, scaling, and the assistant.