Pea Soup
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Improved by adding a ham bone.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 60. The excerpt below is the record exactly as published.
three pints of fresh water, add- ing more as it boils away, so as to keep about three pints in the kettle. Stir often to keep from sticking to the sides of the kettle. When thoroughly soft put through a strainer and return to the fire. Stock, milk, or cream may be added to make it the consistency preferred. Add to the strained soup while boiling a ta- 223 blespoonful of butter which ba3 bem melted and blended with one of flour
Cook this with the app: pantry check, scaling, and the assistant.