Peas Soup

Ingredients

• a quart of peas
• six ounces of lean ham
• three sliced carrots
• two onions
• three or four sticks of celery
• three quarts of the liquor
• an ounce of butter
• pepper
• salt

Method

1. 1

   Soak peas overnight, wash and drain.

2. 2

   In a saucepan, combine peas, ham, carrots, onions, celery, and liquor.

3. 3

   Simmer until peas are pulp, rub through a sieve, return to heat, add butter, and season.

4. 4

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1135. The excerpt below is the record exactly as published.

an ounce of butter, and some pepper and salt ; beat them well together for about ten minutes, when these ingredients are well incorporated together ; then flour the cloth well, put the pudding in, tie it up as tight as possible, and boil it an hour longer. It is as good with boiled beef as it is with boiled pork; and why not with roasted pork ? This is a very good accompaniment to cold pork or cold beef." To increase the bulk and diminish the expense of this pudding, the economical housekeeper who has a large family to feed may add to the above ingredients two pounds of potatoes that have been boiled and well mashed. To many this mixture is more m peas pudding alone. Peas -Pudding (another way). — Soak a pint of split peas over night, and remove all that are not quite good. The follow- ing morning drain them, tie them in a thick cloth, leave room for swelling, and put them into a saucepan with plenty of soft cold water. If soft water cannot be ob- tained half a tea-spoonful of carbonate of soda should be stirred into that in which the peas are boiled. Boil imtil the peas are tender, then press them thi-ough a colander, stir an ounce of butter into the pulp, with a little pepper and salt, and, if liked, two well-beaten eggs. Beat the mixture thoroughly, tie it tightly in a cloth, and boil again for one hour. If the eggs are omitted the pudding wiU have to be served in a shape, as the eggs bind it together. If the peas are not soft at the end of two hours and a half they are of in- ferior quality and cannot be made soft. One hour's boiling will be found sufficient for superior peas. Time, altogether, to boil, three hours and a haK. Probable cost, 5d. Sufficient for half a dozen persons. Peas Pudding, Superlative. — Soak and boil a pint of peas according to the direc- tions given above, press them through a sieve, season with pepper and salt, and beat thoroughly for eight or ten minutes, first adding three weU-beaten eggs, two ounces of clarified butter, and a table- spoonful of thick cream. Pour the mixture into a buttered mould, which it should quite fill, cover -^-ith a floured cloth, plunge the mould into boiling water, and let the pudding boil quickly tiU done enough. Turn it out before serving, and send melted butter to table with it. Time, four hours. Probable cost, lOd. Sufficient for six or eight persons. Peas, Puree of {see Peas, Green, Puree of). Peas Soup. — Peas soup may be made from dried peas either whole or spht : the latter are to be preferred. Soak a quart of peas over night. The next day wash and drain them, and put them into a large sauce- pan, with six ounces of lean ham, or if it is at hand, the knuckle-bone of a ham, three sliced carrots, two onions, and three or four sticks of celery cut into small pieces. Pour over these three quarts of the liquor in which pork, beef, or mutton has been boiled. Sim- mer gently until the peas are reduced to pulp, stirring frequently, then rub the whole through a hair sieve, and put the soup back into the stewpan. Let it boil, and skim it carefully. Add pepper and salt

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