Peas Soup (another way)

Ingredients

• two pennyworth of fresh bones
• two quarts of cold water
• two carrots
• three onions
• one turnip
• four or five sticks of celery
• eight peppercorns
• half a teaspoonful of dried mint
• a salt-spoonful of salt
• a tablespoonful of moist sugar
• a pint of split peas
• a quart of water
• two ounces of butter
• three dessert-spoonfuls of flour
• a teaspoonful of salt
• half a teaspoonful of unmixed mustard
• a pinch of cayenne

Method

1. 1

   Prepare bones in cold water with vegetables and spices, simmer for 4-5 hours.

2. 2

   Soak and boil peas until pulp, strain stock and mix with peas.

3. 3

   Boil together, adding butter mixed with flour, salt, mustard, and cayenne.

4. 4

   Serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1136. The excerpt below is the record exactly as published.

Peas Soup (another way). — 'When no stock is at hand procure two pennyworth of fresh bones the day before the soup is wanted. "Wash them well, trim them, and put them into a saucepan with two quarts of cold water, two carrots, three onions, one turnip, four or five sticks of celery, eight peppercorns, half a tea- spoonful of dried mint, a salt-spoonful of salt, and a table-spoonful of moist sugar. Bring the hquid to a boil, skim carefully, then draw it to the side of the fire, and let it simmer gently for four or five hours. Soak a pint of split peas over night. The next day wash and boil them gently in a quart of water until they are reduced to a pulp. Be careful to stir fre- quently, or the peas may burn to the bottom. Strain the stock and mix it with the peas. Bofl. all together until the peas are well mixed with the soup, and add two oimces of butter which have been smoothly mixed with three dessert-spoonfuls of floui-, a tea-spoonful of salt, half a tea-spoonful of unmixed mustard, and a pinch of cayenne

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