Pea Soup

Ingredients

• 1/2 pt. of peas
• 2 oz. butter
• salt
• pepper
• a little celery salt
• thin down to an agreeable consistency with sweet milk

Method

1. 1

   Pick and wash peas, cover with cold water in a stew-pan over a slow fire.

2. 2

   When boiling, change water, add salt, and cook until tender (about 2.5 hours), adding water as needed.

3. 3

   Pass through a colander, season, add butter, and thin with sweet milk.

4. 4

   Boil once more.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 133. The excerpt below is the record exactly as published.

PEA SOUP. — Soup made of the yellow split peas is nourish- ing, delicious, and cheap. A J^ pt. of peas will make a generous supply for 4 persons. Pick, wash and cover them well with cold water in a porcelain or agate stew-pan and set it over a slow fire. When the water comes to a boil change it, add salt, cook gently till the peas are quite tender — say, 2j4 hrs., adding water as it boils off; pass through a colander, season "with salt, pepper and a little celery salt; put in about 2 oz. butter, thin down to an agreeable consistency with sweet milk

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