Pea Soup
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 8. The excerpt below is the record exactly as published.
Pea Soup. Put on pea hulls and let them boil 2 hours, then strain through a colandef, and add 1 pint of new milk, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.