Pea Soup
From Artizan recipes, 1896
The liquor in which ham or bacon has been boiled is to be preferred for pea soup, if not too salt.
Presented as published in 1896. 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 Artizan recipes (1896) by Clarke, Charles Mrs, page 1. The excerpt below is the record exactly as published.
Pea Soup. Ingredients. Half pound of Split Peas. One Cairot. One Turnip. Two Onions. One stick of Celery. One ounce of Dripping. Two quarts of Pot Liquor (cold). Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.