Pea Soup

Ingredients

• 1 can peas
• 3 tablespoons butter
• 2 cups cold water
• 3 tablespoons flour
• 1.5 teaspoons salt
• a bit of bay leaf
• 1 tablespoon chopped onion
• cayenne
• celery salt
• 3 cups scalded milk

Method

1. 1

   Cook peas, bay leaf, onion, and cold water twenty minutes.

2. 2

   Press through a sieve.

3. 3

   Make a white sauce of butter, flour, and milk.

4. 4

   Combine mixtures, add seasonings, and serve.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 17. The excerpt below is the record exactly as published.

1| teaspoons salt 2 slices onion few grains cayenne sprig parsley 2 cups water I cup rice 2 cups scalded milk 4 tablespoons butter 2 tablespoons flour Chop enough carrots to make two cups. Cook in water until tender. Press through sieve, reserving liquor. Cook rice in milk in double boiler. Cook onion in butter ; add flour and seasonings. Mix carrot mixture with rice and milk and pour on to butter and flour; bring to the boil- ing point, strain, and serve. Garnish with chopped pars- ley. If this soup seems too thick, thin with cream or milk. Cauliflower Soup 1 medium-sized cauliflower 2 cups scalded milk 4 cups cold water 2 teaspoons salt 4 tablespoons butter 2 slices onion 4 tablespoons flour 1 egg yolk 2 tablespoons grated cheese few grains cayenne Cook cauliflower in cold water until tender ; drain, press through a sieve, add scalded milk. Cook onion in butter, add flour ; when well blended, add cauliflower mixture, seasonings; cook five minutes, strain, add yolk of egg slightly beaten, and cheese. Celery Soup 2 cups celery 2 cups scalded milk 1 quart cold water 1| teaspoons salt 2 slices onion 1 blade of mace 4 tablespoons butter cayenne 2 tablespoons flour celery 'salt Chop celery ; cook in water until tender. Cook onion and mace in milk twenty minutes ; strain. Melt butter ; add flour and seasonings. Combine celery and milk mixtures, thicken with butter and flour cooked together, and cook five minutes and serve. Note. — Pieces of celery not suitable for the table may be utilized for this soup. The leaves and root of celery make a very good soup. SOUPS 45 Chestnut Soup 2 cups chestnuts shelled and blanched 3 cups cold water nutmeg 2 cups scalded milk 2 tablespoons onion ^ teaspoon celery salt 4 tablespoons butter salt 2 tablespoons flour cayenne 1 cup cream Cook chestnuts in cold water until tender, press through a sieve, and add scalded milk. Cook onion in butter five minutes, add flour, seasonings, and chestnut mixture. Cook five minutes, add cream, strain, and serve. Note. — To shell chestnuts, make a cross on either side of the nut with a sharp knife. Put one teaspoon melted butter in dripping pan ; add chestnuts and cook in oven until shells come off easily. Cucumber Soup • 4 cucumbers 4 tablespoons butter 4 stalks of celery 4 tablespoons flour 4 cups milk salt and pepper 2 slices onion cayenne and celery salt 1 tablespoon chopped pepper 1 cup cream or rich milk Chop cucumbers and celery; add onion and pepper; cook in milk in double boiler twenty minutes. Add flour and butter cooked together, and seasonings. Cook five minutes, strain, add cream, reheat, and serve. Corn Soup 1 can corn or 1| teaspoons salt 6 ears of corn celery salt and cayenne 2 cups cold water 3 tablespoons butter 2 tablespoons chopped onion 3 tablespoons flour 2 cups scalded milk 1 cup beaten cream 1 cup popped corn Cook corn in cold water twenty minutes. Press through a sieve ; add scalded milk. Cook onion in butter, add flour and seasonings, corn mixture, cook five minutes, strain, add beaten cream, and serve. Garnish with popped corn. 46 lowney's cook book Onion Soup 6 medium-sized onions 3 tablespoons butter 3 cups cold water 4 tablespoons flour 2 cups scalded milk 1 egg yolk salt and cayenne 2 tablespoons Parmesan cheese 1 tablespoon pimento Chop onions, cook in two tablespoons butter five minutes ; add water, cook thirty minutes, press through a sieve. Melt remaining butter, add flour, scalded milk, and seasonings, cook five minutes. Combine mixtures, add egg yolks slightly beaten, Parmesan cheese, and pimento. Pea Soup 1 can peas 3 tablespoons butter 2 cups cold water 3 tablespoons flour 1| teaspoons salt 3 cups scalded milk a bit of bay leaf 1 tablespoon chopped onion cayenne and celery salt

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