Pea Soup
From Practical home cookery, 1906
Use stock from boiled pork, ham, or bacon for best results.
Presented as published in 1906. 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 Practical home cookery (1906) by A. G. Payne, page 73. The excerpt below is the record exactly as published.
pea-soup. As a rule, the water used for boiling 140 PRACTICAL HOME COOKERY. salt beef is too salt to be used for making soup ; how- ever, very often by soaking a piece of salt beef in fresh water for twenty-four hours before boiling it, the liquor left will be found to be not too salt for making pea-soup — the cook, of course, remembering that no further salt is to be added. We will suppose, therefore, that some stock, or rather some greasy liquor, has been left, say in quantity about two quarts ; and I would here suggest that the water in which, say, a piece of fresh silverside of beef has been boiled, should be used again to boil, say, a good-sized piece of bacon, that may be eaten hot with some roast fowls one day, and afterwards left as a cold breakfast-dish. First of all, take a quart of split peas and put them into a large basin, and let them soak in fresh water for nearly a day, a little piece of soda rather bigger than a pea being put into the water, to render it softer. Should any of the peas float on the water, take them off and throw them away. Next, strain off these peas, and put them in the greasy stock mentioned to boil, and add to the two quarts of liquor one good-sized head of celery, four good-sized onions, two carrots, two turnips, and a little parsley
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.