Pea Soup with Salt Pork or Beef
From Manual for army cooks, 1896
If flour is unavailable, use soaked biscuits instead.
Presented as published in 1896. 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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 113. The excerpt below is the record exactly as published.
EA SOUP, WITH SALT PORK OR BEEF. (Sufficient for 22 men.) Meat. Flour or broken biscuits. Mixed vegetables. Pepper. Split peas. Water. Peel, clean, and cut up the vegetables ; place the fresh cold water in the camp kettle ; add the vege- tables and peas, and boil gently until the peas are MANUAL FOR ARMY COOKS. 263 soft. Then put into the soup about two pounds of meat
Cook this with the app: pantry check, scaling, and the assistant.