nut-free
Pea Soup
From The new Kentucky home cook book, 1884
Serves 6
Recipe by Mrs. Eobt. Lovel.
Presented as published in 1884. 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
- a small piece of lamb
- one gallon of water
- one quart of peas
- a lump of butter the size of an egg
- salt and pepper to taste
- thicken with cream and flour
Method
Boil lamb in water for one hour, add peas, and boil for another half hour.
Season and thicken with cream and flour.
Add dumplings if desired.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 9. The excerpt below is the record exactly as published.
EAN SOUP. Take one pint of beans, half a gallon of water, a small slice of middling, one pod of red pepper, and salt to taste; boil them well ; if too thick before done, add more boiling The Xeiv Kentucky Home Cool: Booh 25 water, being careful not to add too much; thicken with a little flour in a half cup of cream. A very good soup can be made by boiling the beans without the meat ; when the beans are done, add a pint and a half of sweet milk ; season with salt and pepper, and thicken to suit the taste. PEA GOUP. Boil a small piece of lamb in one gallon of water for one hour; add one quart of peas, and let it boil half an hour longer; season with a lump of butter the size of an egg, and salt and pepper to taste; thicken with cream and flour
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