Pea Soup

Ingredients

• £ lb. of split Peas
• 2 oz. of Dripping
• 3 pints of Stock
• i Spanish Onion
• Dried Plerbs

Method

1. 1

   Take half a pound of good split peas.

2. 2

   Wash them in several waters, and let them soak all night in a pint of water.

3. 3

   Put two ounces of good butter or sweet dripping into a saucepan; when it is melted add the peas, well drained from the water, with a lump of sugar the size of a walnut.

4. 4

   Stir frequently.

5. 5

   As they begin to thicken add from time to time a gill of water; when they have been on the fire about an hour add a Spanish onion or two or three common ones, shredded very finely, half a teaspoonful of dried herbs, and half a teaspoonful of dried mint.

6. 6

   Add water as it thickens.

7. 7

   Let all boil gently for two hours.

8. 8

   Stir frequently to prevent burning.

9. 9

   Rub the peas through a coarse sieve.

10. 10

    Return the pulp to the saucepan with three pints of good stock, add salt and pepper to taste.

11. 11

    Boil five minutes, and the soup is ready.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 42. The excerpt below is the record exactly as published.

PEA SOUP. . TO MAKE TWO QUARTS. Ingredients. £ lb. of split Peas. 2 oz. of Dripping. 3 pints of Stock. i Spanish Onion. Dried Plerbs

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