Peas Soup, Quickly and Easily Made
From Cassell's dictionary of cookery, 1892
Serves 4
Use more powder for thicker soup.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1138. The excerpt below is the record exactly as published.
Peas Soup, Quickly and Easily Made. — If there be at hand any stock, made from bones or any of the liquid in which meat has been boiled, it may be quickly converted into peas soup by stirring into it a small quantity of prepared peas, sold by all grocers, in packets, at Id., 2d., 3d., and 6d. The powder should be mixed smoothly with a little cold liquid, and added gradually to the soup, which must afterwards boil for fully a quarter of an hour. Peas soup made with this powder is not so good as that made with diied peas. Suffi- cient, a dessert-spoonful of jjowder for a quart of soup
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