Peas Soup without Meat or Bones

Ingredients

• 2 lb. split peas
• 4 quarts water
• 1 lb. dripping
• Pepper
• 4 onions
• 2 carrots
• 1 turnip
• Salt

Method

1. 1

   Wash peas and toss in dripping for five minutes, then add water.

2. 2

   Boil and skim, add chopped vegetables, season, and boil for two hours or more until thick and pulpy.

3. 3

   If too thick, add boiling water.

4. 4

   Do not strain vegetables until the day of use.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 29. The excerpt below is the record exactly as published.

k. PEAS SOUP WITH MEAT OR BONES. 1 lb. split peas. 3 onions, 1 carrot, 1 turnip. 1 head of celery. 3 quarts water. 6d. worth of bones. 1 lb. ham. Parsley. 1 teaspoonful salt. Break the bones, and put them into a saucepan with the cold water. Wash the peas, and put them with the bones ; add the salt, and let boil. Skim thoroughly before adding the vegetables, all cut into small pieces. Boil with the lid off the pan for half an hour, skimming as required. Then put the lid on the pan and let all boil for four hours, stirring frequently, as the soup is very apt to burn. When the peas are quite soft, put the soup, peas, and vegetables through a sieve. Return to the saucepan, and stir until the pulp is mixed with the soup. Add salt, a lump of sugar, and pepper, to taste, and boil again for a few minutes. Serve hot with toasted bread cut into small square pieces separately. PEAS SOUP 2 lb. split peas. 4 quarts water. 1 lb. dripping'. WITHOUT MEAT OR BONES. Pepper. 4 onions, 2 carrots

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