Pea Chowder

Ingredients

• 3^ c split peas
• ^ can corn
• >^ c milk
• ^ t salt
• a dash of pepper
• i T butter

Method

1. 1

   Soak split peas overnight in cold water; drain, cover with cold water, add a bit of soda, and cook slowly until tender, about 2 or 3 hours.

2. 2

   Drain, reserving liquid for soup if desired, add corn, milk, salt, and pepper.

3. 3

   Cover and cook slowly for 30 minutes, add butter, and serve at once.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 133. The excerpt below is the record exactly as published.

PEA CHOWDER BREAD AND BUTTER TEA Boiled Rice Blanch }i c rice — Page 44 — cover with 3 c milk and cook in the double boiler until the rice is tender and the liquid absorbed. Add more liquid if necessary. Add 3^ t salt and serve at once either plain with butter, or with cream and sugar, as desired. Reserve i c rice for future use. Pea Chowder Soak 3^ c split peas over night in cold water; in the morning drain, cover with cold water, add a bit of soda half the size of a pea, and cook slowly until tender, about 2 or 3 h. Drain, reserving the liquid for soup if desired, add ^ can corn, >^ c milk, ^ t salt and a dash of pepper. Cover and cook slowly for y^ h, add i T butter

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