Pea Soup

Ingredients

• a pint of water
• half a carrot
• half an onion
• half a turnip
• a potato
• one teacupful of split peas
• pepper
• salt

Method

1. 1

   Put into a saucepan with a pint of water, half a carrot, half an onion, half a turnip, a potato, and one teacupful of split peas.

2. 2

   Cut the vegetables up small, wash and pick the peas.

3. 3

   Boil till the peas are soft, rub through a sieve, return to saucepan, boil up while stirring, and add pepper and salt.

Nutrition per serving

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 3. The excerpt below is the record exactly as published.

Pea Soup Put into a saucepan with a pint of water, half a carrot, half an onion, half a turnip, a potato, one teacupful of split peas, and (if you can get it) a piece of celery. Cut the vegetables up small, and wash and pick the peas before putting them into the saucepan. Boil altogether till the peas are quite soft, rub through a wire sieve, put the purde into the saucepan again, boil it up, stirring well I all the time, and add pepper and salt

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