Pea-Soup

Ingredients

• One half pound split pease
• one half head of celery
• one piece of soda (size of a large pea)
• three pints water
• one quarter of a tea-spoonful salt
• one pinch pepper

Method

1. 1

   Wash the pease and soak them overnight in cold water.

2. 2

   Pour away the water, place the pease in a saucepan, add the soda, pepper, and salt.

3. 3

   Bring the water to a boil in a kettle, pour it over the pease, and stir until boiling.

4. 4

   Add the celery, draw the pan to one side, and allow to boil slowly for two hours.

5. 5

   Pass the soup through a colander, rubbing the pease through with a wooden spoon.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 165. The excerpt below is the record exactly as published.

Pea-Soup. — One half pound split pease, one half head of celery, one piece of soda (size of a large pea), three pints water, one quarter of a tea-spoonful salt, one pinch pepper

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