vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pea Soup
From The national course in home economics, 1917
Serves 4
Nut Butter can be procured at grocers.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 296. The excerpt below is the record exactly as published.
PEA SOUP. A fine soup can be made by rubbing a can of peas through a colander to remove the skins, then adding water to a tablespoonful of Nut Butter so as to form an emulsion. Add this to the sifted peas, and enough addi- tional water to make the soup of the proper consistency; season with salt
Cook this with the app: pantry check, scaling, and the assistant.