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Pea Soup (No. 1)
From The Blue grass cook book, 1904
Serves 10
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 17. The excerpt below is the record exactly as published.
PEA SOUP (No. 1) Two pints of shelled peas, ^ chicken ; put on with 1^ gallons of water, some thyme, parsley, salt and pepper. When the peas are done, take them out, then return them to the water in the mashed state. Add ^ pound of butter
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