Pea Soup
From Harper's cook book encyclopædia, 1902
Serves 6
Time is about four hours.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 418. The excerpt below is the record exactly as published.
Pea Soup. — To every quart of un- shelled pease allow two quarts of water, in which boil the empty pods half an hour ; remove, strain, add one pint of cold water, place over the fire, and put in 2 lbs. of beef cut into small pieces ; boil slowly one hour, and, if not enough water, add some boiling hot ; put in the pease, and if the meat is not de- sired in the soup, remove it ; add two table-spoonfuls of rice flour stir- red smoothly in half a teacupful of new milk
Cook this with the app: pantry check, scaling, and the assistant.