Peas and Beans Soup

Ingredients

• a calf’s foot
• two pounds of boned brisket of beef
• one pound of worsht (Kosher sausage)
• one pint of whole white peas
• one pint of giant haricot beans
• one large onion sliced
• pepper
• salt
• two pieces of white ginger
• a penny packet of dried saffron

Method

1. 1

   Soak peas and beans in cold water for 12 hours.

2. 2

   Place all ingredients in a covered pan, cover with water, and cook slowly in a hot oven overnight.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 35. The excerpt below is the record exactly as published.

Peas and Beans Soup The old-fashioned recipe for peas and beans soup includes a list of ingredients containing items many of which are not really essentials, but if the following instructions are carried out, the result will prove equally satisfactory to modern cooks. Take an ordinary red bread pan and cover, which will stand comfortably in your oven, and put in a calf’s foot, two pounds of boned brisket of beef, one pound of worsht (Kosher sausage), one pint of whole white peas, one pint of giant haricot beans (the peas and beans must be soaked in cold water for twelve hours before cooking), one large onion sliced, pepper, salt, two pieces of white ginger, and a penny packet of dried saffron

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