Pea Soup with Bread and Butter Crisps

Ingredients

• 1/4 lb. fat bacon
• 1 onion
• a cup of split peas
• 2 qts. water
• 2 rounded tablespoons of rolled cracker
• a sprig of parsley
• a level saltspoon of white pepper
• salt

Method

1. 1

   Cut bacon into small dice and fry with finely sliced onion for 10 minutes.

2. 2

   Add soaked split peas and water, boil until peas are pulp.

3. 3

   Rub through a sieve, return to fire, add rolled cracker, parsley, and white pepper.

4. 4

   Simmer for 10 minutes and serve with bread and butter crisps.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 133. The excerpt below is the record exactly as published.

EA SOUP, WITH BREAD AND BUTTER CRISPS.— Cut J4 lb. fat bacon into small dice, slice an onion very fine, and fry with the pork for 10 minutes, stirring often. To a cup of split peas that have been soaked over night in cold water, add 2 qts. water; into this turn the fried pork and onion, and boil until the peas are reduced to a pulp, then rub through a coarse sieve, return to the fire, add 2 rounded tablespoons of rolled cracker, a sprig of parsley and a level saltspoon of white pepper

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