Pea-Pod Soup

Ingredients

• ¼ peck of peas
• 1 oz. fat
• 2 oz. leeks (or onion)
• 14 oz. flour
• 1 pint milk
• 1 quart water
• 14 oz. rice or barley flour or 1 oz. tapioca
• 0.5 oz. salt

Method

1. 1

   Take the pods of the peas, remove the strings, and boil freely in salted water until tender.

2. 2

   Put the fat and leek into a saucepan and stew till tender, then add the flour, and cook for 5 minutes without allowing it to colour.

3. 3

   Make into a white sauce with the milk and the purée made from pea-pods by pounding in a mortar and passing through a sieve.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 8. The excerpt below is the record exactly as published.

Pea-Pod Soup Materials.—%4 peck of peas, 1 oz. fat, 2 oz. leeks (or onion), 14 oz. flour, 1 pint milk, 1 quart water, 14 0z. rice or barley flour or 1 oz. tapioca

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