Peas, Green, Soup, Economical

Ingredients

• a peck of young peas
• two quarts of boiling water
• a dessert-spoonful of salt
• a tea-spoonful of powdered sugar
• a sprig or two of parsley
• a moderate-sized onion
• half an ounce of butter
• half a tea-spoonful of pepper
• a little more salt if required

Method

1. 1

   Shell a peck of young peas, wash the shells, throw them into two quarts of boiling water with a dessert-spoonful of salt, a tea-spoonful of powdered sugar, and a sprig or two of parsley, and boil for half an hour.

2. 2

   Strain the liquid, press the shells to draw out the flavour.

3. 3

   Slice a moderate-sized onion, steam it gently in half an ounce of butter until tender.

4. 4

   Put it into a stewpan, pour over the liquid, add the peas, lettuce hearts, pepper, mint or tarragon, and more salt if needed.

5. 5

   Simmer gently for an hour, press through a fine sieve, boil up the pulp again with the liquid, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1133. The excerpt below is the record exactly as published.

Peas, Green, Soup, Economical.- If the flavour of the soup is considered so important that appearance may be sacrificed in its favour, proceed as follows : — Shell a peck of young peas, wash the shells, throw them into two quarts of boihng water with a dessert-spoonful of salt, a tea-spoonful of powdered sugar, and a sprig or two of parsley, and boil them for half an hour. Strain the liquid, and press the shells PEA ( 529 ) PEA well with the back of a wooden spoon, to draw out the flavour. Slice a moderate-sized onion, and steam it gently in haK an ounce of butter until it is tender, without being browned. Put it into a stewpan, pour over it the liquid in which the shells were boiled, add the peas, two lettuce hearts finely shred, half a tea-spoonful of pepper, a sprig or two of mint or of tarragon, if either are liked, and a little more salt if required. Simmer gently for an houi-, then press the vegetables through a fine sieve, boil up the pulp again with the liquid, and serve as hot as possible. If preferred, stock may be used instead of part of the water, and the peas may be gently fried in butter, before being put into the soup. Time, two hours. Probable cost, 8d. if made with water. Sufficient for seven or eight persons. Peas, Green, Soup, without Meat, Economical and Excellent.— Take a quart of green peas fully grown, but neither yellow nor worm-eaten, and put them into a saucepan, with three pints of boiling water, a tea-spoonful of salt, an ounce of butter

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