Pea Soup

Ingredients

• split peas
• finely chopped suet
• a finely chopped onion

Method

1. 1

   Boil split peas until mashed.

2. 2

   Melt suet in a pan, frizzle onion in it, mix with peas, add warm water to make soup, season with pepper, salt, and sage, and let simmer for twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 260. The excerpt below is the record exactly as published.

pea soup. Add cayenne. Pulp only the red part of the carrot, and make this soup the day before it is wanted. Time, four hours and a half. This quantity is sufficient for ten persons. Queen Victoria's Favorite Soup. — The soup which Queen Vic- toria prefers above all others, and is known as " Potage a la Reine," is made as follows : Three fat chickens are to be drawn and washed in warm water, and then stewed down in strong veal broth and a bunch of parsley for an hour; take out the fowls and soak two French brioches or rolls in the liquor ; then the flesh of the chickens being taken off the bones, and cut up fine, discarding the skin, gristle, sinews, etc. ; now put this meat and the soaked rolls, together with the yolks of four hard-boiled eggs, into a stone mortar and pound them to a smooth paste ; replace this paste in the soup ; stir well together, and force it through a coarse sieve into a tureen ; add to this one quart of boiled cream ; make all very hot, and send to table. Beef Soup {economical). — Take the bone left from the steak, boil it two hours ; skim off the fat, add half a tablespoonful of shred gelatine, one onion, pepper, salt, parsley, summer-savory, a table- spoonful of tomato catsup, and a teacupful of washed rice ; then peel three potatoes, cut in halves, or, if very large, cut in quarters ; throw them in the soup, with crusts of bread or biscuit. If the bone is large the gelatine can be omitted ; it adds richness to the soup. This recipe is calculated to make three quarts with the vegetables. Beef Soup {Mrs. Reynolds' recipe). — To a shin-bone, put three onions, one large white turnip, a large handful of potatoes, after they are sliced; salt and pepper. Put the meat in cold water, and boil it COOKERY RECIPES. 41 1 slowly until tender; add the vegetables and boil them about one hour; then stand it away until the next day, then skim off the fat ; chop up a head of celery ; put a little brown flour in ; strain the vegetables out if you want it nice. Chop up the meat and put in if desired. Green Corn and Tomato Soup {Mrs. Pattersons recipe). — Six cars of good, sweet corn, cut off fine. One dozen tomatoes skinned and sliced. Put corn and tomatoes into the vessel for cooking, and pour in half a gallon of boiling water, and let it cook slowly for an hour. When ready to serve, add half a gallon of sweet milk (to have it very nice), and use no water but what it is cooked in. Two ounces of butter, teaspoonful of black pepper, salt to taste. As soon as it boils, now, it is ready to serve. Those who prefer to have the flavor of onion in it, can cut up a small one very fine and put it into the tureen and pour the soup over it. Irish potatoes may be substituted for corn. Oyster Soup. — Six dozen oysters, two quarts of white stock, one- half pint of cream, two ounces of butter, and one and a half ounce of flour ; salt and pepper to taste. Scald the oysters in their own liquor ; take them out, beard them, and put them in a tureen. Take a pint of the stock, put in the beards and the liquor, which must be carefully strained, and simmer for half an hour. Take it off the fire, strain it again, and add the remainder of the stock with the season- ing. Bring it to a boil, add the thickening of butter and flour, sim- mer for five minutes, stir in the boiling cream, pour it over the oysters, and serve. This quantity of oysters will make soup for eight persons, or more if the oysters are large. This soup can be made less rich by using milk instead of cream. Oyster Soup (2). — Two quarts of good mutton broth, six dozen oysters, two ounces butter, one ounce flour. Beard the oysters, and scald them in their own liquor; then add it, well strained, to the broth ; thicken with the butter and flour, and simmer for quarter of an hour. Put in the oysters, stir well, but do not let it boil, and serve very hot. Macaroni Soup. — Three ounces of macaroni, a piece of butter the 412 THE hearthstone; or, life at home, size of a walnut, salt to taste, two quarts of clear stock. Throw the macaroni and butter into boiling water with a pinch of salt, and sim- mer for half an hour. When it is tender, drain and cut it into thin rings or lengths, and drop it into the boiling stock. Stew gently for fifteen minutes, and serve grated Parmesan cheese with it. Three- quarters of an hour is sufficient time to cook it. Pea Soup with Celery. — One-quarter pound each of onions and carrots, two ounces of celery, three-quarters of a pound of split peas, a little mint shred fine, one tablespoonful of coarse brown sugar, salt and pepper to taste, four quarts of water, or liquor in which a joint of meat has been boiled. Fry the vegetables for ten minutes in a little butter or dripping, previously cutting them up in small pieces ; pour the water on them, and when boiling add the peas. Let them simmer for nearly three hours, or until the peas are thoroughly done. Add the sugar, seasoning, and mint; boil for quarter of an hour, and serve. Pea Soup. — Boil split peas till they are in a thorough mash ; melt a little finely chopped suet well in a pan, frizzle in it a finely chopped onion

Cook this with the app: pantry check, scaling, and the assistant.