Pea Soup
From Dr. Fenner's peoples remedies for the family cook book, 1903
This soup can be made without the meat and celery. Season with butter, salt, and pepper, and serve with croutons.
Presented as published in 1903. 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 Dr. Fenner's peoples remedies for the family cook book (1903) by M. M. Fenner, page 6. The excerpt below is the record exactly as published.
a little pepper and some celery, chopped fine, if you like. When the soup begins to boil skim the surface; cook it slowly gor 4 hours— until the peas are all dis- solved—adding more boiling water, to keep the quantity as it boils away. . Strain through a colander; serve ver hot with lemon sliced fine or toaste bread cut in squares, If not rich enough add butter and season to taste
Cook this with the app: pantry check, scaling, and the assistant.