Pea Soup
From The new practical housekeeping, 1890
Serves 5
For a richer flavor, use plain bouillon instead of water.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 519. The excerpt below is the record exactly as published.
Pea Soup, — Cook pint of peas till tender in two quarts boiling water, add two tablespoons butter, salt, white pepper and haS pint cream or rich milk, tablespoon minced parsley and teaspoon sugar with a little thickening of corn-starch. Place on back of stove and add beaten yolks of one or two eggs and serve. With Carrots^ add with the pease, half pint carrots cut in thin slices, aa for Julienne Soup, and a pint more water and finish as above. With Spinctch, add to pease one pint spinach
Cook this with the app: pantry check, scaling, and the assistant.