Pea Soup

Ingredients

• Brand's Consolidated Pea Soup
• a pint of cold water
• a handful of toast dice
• a sprinkling of dried mint

Method

1. 1

   Mix the contents of the tin to a thick paste with water.

2. 2

   Add a pint of cold water, put it all in the Chafing Dish, and boil for about twelve to fifteen minutes until thick.

3. 3

   For variation, add mint and toast or slices of Brunswick sausage halfway through cooking.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 12. The excerpt below is the record exactly as published.

Pea Soup. Pea soup is a great invention. Not the Purie aux Petits Pais (good as that may be) of the chefiest of chefs, but the plain, good, thick, flavoursome pea soup which is as nourishing as it is soothing and satisfying. I find that Chaffinda's favourite is Brand's Consolidated Pea Soup, which sounds like a gold mine, but is really a sort of Erbswurst, only better. It is sold in dainty little tins at an absurdly cheap price. One little tin makes two good plates- ful. It is prepared by mixing the contents to a thick paste with water. To this paste add a pint of cold water, put it all in the Chafing Dish, and boil it for about twelve to fifteen minutes until it gets thick. To make it even better, add a sprinkling of dried mint and a handful of toast dice

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