Pea Soup
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 15. The excerpt below is the record exactly as published.
Pea soup. ; Barbeau au court-bouillon. Barbel boiled in court-bouillon. Haricot de mouton. Haricot of mutton. Grives rôties. Roast thrushes. Artichauts à l’italienne. Artichokes, Italian sauce. Omelette aux confitures. Sweet omelet. Pea soup. Boil the peas in stock with a carrot and two onions ; as soon as they are cooked, pass them through a tammy and add stock to your taste; boil for twenty minutes. Pour into the soup- tureen over fried bread
Cook this with the app: pantry check, scaling, and the assistant.