Pea Soup

Ingredients

• one pint of split peas
• three quarts cold water
• one-half pound lean bacon or ham
• one teaspoonful salt
• some pepper
• Vegetables may be added

Method

1. 1

   Wash peas and soak overnight.

2. 2

   In the morning, put in a kettle with water, bacon, salt, and pepper.

3. 3

   Boil, skim froth, and cook slowly for 3-4 hours, stirring until peas dissolve.

4. 4

   Add more boiling water as needed.

5. 5

   Before serving, add toasted bread or biscuits.

Nutrition per serving

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 65. The excerpt below is the record exactly as published.

Pea Soup. — Wash well one pint of split peas, cover with cold water, and let them soak over night. In the morning put them in a kettle with close-fitting cover. Pour over them three quarts cold water, adding one-half pound lean bacon or ham cut into dice, one teaspoonful salt, and some pepper. When the soup begins to boil, skim the froth from the surface. Cook slowly three to four hours, stirring occasionally till the peas are all dis- solved, and adding a little more boiling water to keep up the quantity as it boils away. Let it get quite thick. Just before serving, drop in small squares of toasted bread or biscuits, adding quickly while the bread is hot. Vegetables may be added

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