vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pea Soup
From The Times cook book, no. 2, 1905
Serves 3
Presented as published in 1905. 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 Times cook book, no. 2 (1905) by Los Angeles Times, page 28. The excerpt below is the record exactly as published.
PEA SOUP. Mrs. H. D. Wetmore, No. 625 North Belmont avenue— Take one and a half pints pears, two tablespoons minced celery, one tablespoon minced onion, cooked together and put through sieve; add to this one quart milk, salt to taste, a dash of cayenne pepper and butter one-half size of an egg. Just be- fore serving add one-half pint whipped cream
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