Pea Soup

Ingredients

• one quart of dried pease
• six quarts of cold water
• half a pound of salt pork
• one even tablespoonful of salt
• one saltspoonful of cayenne
• one teaspoonful of celery-seed
• three onions

Method

1. 1

   Soak peas overnight.

2. 2

   In the morning, boil with water, pork, salt, cayenne, and celery-seed.

3. 3

   Fry onions until brown and add to the peas.

4. 4

   Boil for four to five hours, then strain.

5. 5

   If not smooth, return to fire and add a thickening of flour and butter.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 65. The excerpt below is the record exactly as published.

one saltspoonful of cayenne. Cover closely, and boil four or five hours. Rub through a colan- der, having first put in the tureen three hard-boiled eggs cht in slices, one lemon sliced thin, and half a glass of wine. This soup is often served with small sausages which have been boiled in it for ten minutes, and then skinned, and used either whole or cut in bits. Cold baked beans can also be used, in which case the meat, eggs, and wine are omitted. Pea Soup. One quart of dried pease, washed and soaked over- night ; split pease are best. In the morning put them on the fire with six quarts of cold water ; half a pound of salt pork ; one even tablespoonful of salt ; one saltspoonful 9 130 SOUPS. of cayenne ; and one teaspoonful of celery-seed. Fry till a bright brown three onions

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