Pea Soup
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 515. The excerpt below is the record exactly as published.
PEA SOUP. Take a pint of split peas and let them soak all night ; put on a beef bone very early and cover it with water ; take off the scum as it rises ; place your peas on the back of the stove to boil soft ; when done, mash them and add the soup ; take your vegetables, two onions, one carrot, one turnip, pare and cut into slices, not too large ; add to the soup about an hour before serving ; season with pepper and salt, then add the peas, but be careful not to let the soup burn. POTATO SOUP. Pare four or five good sized potatoes and slice thin ; put in a dish, cover with hot water and boil until done ; turn out the potatoes and mash fine, put back in the water, and add salt, pepper, butter and a cup of rich sweet cream and water enough for the required quantity of soup. Some prefer to season it with a few slices of salt pork, not very fat. SCOTCH BROTH. Two pounds of the scraggy part of the neck of mutton. Cut the meat from the bone and cut off all the fat'; cut the meat into small pieces ; put into a soup pot with one large slice of turnip, two carrots, one onion, one stalk of parsley, one-half cup of barley, three pints of water, and boil gently two hours. On the bones put one pint of water, boil two hours and then strain on the soup. Cook one spoonful of flour and one of butter together until perfectly smooth, then stir into the soup and add one teaspoonful of chopped parsley. Season with salt
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