Pea Soup

Ingredients

• or take a small cup of dried peas
• season with one tablespoon of butter
• Add two cups of rich milk or cream
• to a quart of the peas

Method

1. 1

   Drain the water from a can of peas, or take a small cup of dried peas.

2. 2

   Dried peas should be soaked overnight.

3. 3

   Cook peas rapidly until very tender.

4. 4

   While cooking, mash with a fork or potato-masher.

5. 5

   When soft, press through a vegetable-masher or sieve, heat again, season with butter, dash of pepper and salt.

6. 6

   Break in a few crackers.

7. 7

   Beef stock may be used in place of milk.

As published

This recipe was extracted from The New century cook book (1899), page 17. The excerpt below is the record exactly as published.

Pea Soup. Drain the water from a can of peas, or take a small cup of dried peas. Dried peas should be soaked over night. Cook peas rapidly until very tender. While cooking mash with a fork or potato-masher. When soft press through a vegetable-masher or sieve, heat again, season with one tablespoon of butter, dash of pepper and salt. Add two cups of rich milk or cream to a quart of the peas

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