Pea Soup

Ingredients

• 1 lb. good split peas
• 2 quarts stock
• a slice of lean ham or bacon
• dried mint
• seasoning

Method

1. 1

   Wash the peas, soak for twelve hours, then boil in just enough soaking water to mash easily.

2. 2

   Combine with stock and bacon, stew gently for an hour, rub through a sieve, heat again, season with salt and pepper, and serve with fried bread croutons and crushed dried mint.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 13. The excerpt below is the record exactly as published.

Pea Soup. — 1 lb. good split peas, 2 quarts stock, a slice of lean ham or bacon, dried mint, seasoning

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