Pea Soup

Ingredients

• 1 can peas
• 2 tablespoons butter
• 2 teaspoons sugar
• 2 tablespoons flour
• 1 pint cold water
• 1 teaspoon salt
• 1 pint milk
• 1/2 teaspoon pepper

Method

1. 1

   Drain the peas, add sugar and cold water, and cook slowly for 20 minutes.

2. 2

   Rub through a sieve, reheat, thicken with butter and flour cooked together, add milk slowly, stir smooth, then add salt and pepper.

3. 3

   Serve hot.

As published

This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 61. The excerpt below is the record exactly as published.

PEA SOUP. Half pint green split peas — wash, soak over night; cook in 3 pints of cold water and 1 teaspoon salt. Boil 3 hours. In another saucepan put 1 tablespoon of butter in which brown 1 tablespoon each finely chopped onion, carrots, turnips ; then add these to the soup and boil 1 hour. Rub through sieve and add Y\ spoon pepper, 1 tablespoon flour wet with milk. Boil 2 minutes. Note. — Some kinds of green split peas do not need soaking and will cook in about 1 hour. The green split peas are nicer than the yellow and less expensive. First Aid to Good Cooking 119 PEA SOUP. 1 can peas. 2 tablespoons butter. 2 teaspoons sugar. 2 tablespoons flour. 1 pint cold water. 1 teaspoon salt. 1 pint milk

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