Pea Soup

Ingredients

• 2 cups peas, cooked or canned
• 1 slice onion
• 2 teaspoons sugar
• 2 tablespoons butter
• 2 cups cold water
• 2 tablespoons flour
• 2 cups milk
• Salt
• Pepper

Method

1. 1

   Add sugar and water to peas and simmer 20 minutes.

2. 2

   Rub through sieve, reheat, and thicken with butter and flour cooked together.

3. 3

   Scald milk with onion, remove onion, and add milk to pea mixture and season.

4. 4

   Liquor drained from peas may replace part of water.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 72. The excerpt below is the record exactly as published.

PEA SOUP 2 cups peas, cooked or canned 1 slice onion 2 teaspoons sugar 2 tablespoons butter 2 cups cold water 2 tablespoons flour 2 cups milk Salt Pepper

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