Peas, Green, Soup, without Meat, Economical and Excellent

Ingredients

• a quart of green peas
• three pints of boiling water
• a tea-spoonful of salt
• an ounce of butter
• two or three sprigs of mint
• a dozen spring onions
• a handful of fresh parsley
• a dozen leaves of spinach
• a dessert-spoonful of Liebig's extract of meat
• a tea-spoonful of powdered sugar
• a pinch of pepper

Method

1. 1

   Put peas in a saucepan with boiling water, salt, butter, mint, spring onions, and parsley.

2. 2

   Boil until peas are tender, strain off the liquor and preserve it.

3. 3

   Pound the peas, add the preserved liquid, and pass through a fine sieve.

4. 4

   Bring to a boil, stir in butter, Liebig's extract, powdered sugar, pepper, and more salt if needed.

5. 5

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 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, 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, two or three sprigs of mint, a dozen spring onions, and a handful of fresh parsley, or a dozen leaves of spinach. Boil until the peas are tender, then strain off the liquor and preserve it. Pound the peas in a mortar, add to them the liquid in which the peas were boiled, and then pass the whole through a fine hair sieve. Bring the soup to the point of boiling, stir into it another ounce of butter, a dessert- spoonful of Liebig's extract of meat, a tea- spoonful of powdered sugar, a pinch of pepper, and a Uttle more salt if required. Serve as hot as possible. Time, half an hour to boil the peas. Probable cost, lOd. Sufficient for six or seven persons. Peas, Green, Stewed.— Shell a peck of young peas, put them into a bowl with plenty of cold water and two ounces of butter, work them well with the fingers to make the peas stick together, and then drain them in a colander. Put the peas into a stewpan, with half a dozen young onions, two cabbage-lettuces cut into small pieces, a handful of parsley, a tea-spoonful of powdered sugar

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