Pea Soup
From The new practical housekeeping, 1890
Serves 1
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 537. The excerpt below is the record exactly as published.
Pea soup, roast tenderloin of beef, new potatoes, tqmatoes, lettuce a la Mayonnaise, cucumbers, sliced, royal strawoerry short-cake, ice-cream, cake. Supper — Small light biscuit, sliced ham, almond flowers, cake and berries. Monday. Breakfast — Creamed gems, broiled mutton chops, fried pota- toes, cottage cheese. Dinner — Ragout of beef, boiled pototoes, young onions, tomatoes ; rice pudding, oranges, cake. Supper — ^Toasted gems, ham salad, stewed berries, currant buns. Tuesday. Breakfast — Batter cake, breakfast bacon, cracked wheat with cream. Dinner — StufiFed fillet of veal varnished with green pease, mashed potatoes, summer squash, beet salad, blackberries, cream ana cake. Supper — Cold rolls, sliced veal, short-cake with berries or jam. Wednesday. Breakfast — Hot muffins, boiled beefsteak, boiled eggs. Dinner — Meat pie, boiled potatoes, boiled cauliflower with sauce ; cherry souffle, cake. Supper — Toasted muffins, bologna sausage sliced, raspberries. Thursday. Breakfast — Cream toast, poached eggs, Doiled ham. Dinmr Bice soup, boiled corned beef, potatoes, tomatoes, encumber salad ; ripe cur« rant pie, cake. Supper^Tl&in bread, cold corned beef, steamed crackers* stewed fruit. 61S A YXAB'8 BtlLLS OF FAKE. Friday, ^r«<iibfa«f— Hash, fried potatoes, stewed tomatoes with toast. Dinner— Fresh fish either baked, boiled or fried, ^reen beans stewed with pork, boiled potatoes, cucnmber salad ; cherry pie, cake. Supper — ^Warm Discuit, ham omelet, light cakes and jelly or berries. Saturday. Breakfaet — ^Waffles, broiled beefsteak, scrambled eggs. Din^ ner — Roast oeef with potatoes, beets^ cucumbers, dressed lettuce ; cup cus- tards, oranges, cake. Supper— Flaw bread, oatmeal with cream, sliced banana or pine-apple. August* » « Sunday, Breai/cut— Nutmeg melons, fried chickens with cream gravy, fried tomatoes, oottap^e cheese, com fritters. Dinner — ^Roast loin of veal, mashed potatoes, tapioca cream cabbage, egg terrace, tomatoes ; water
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