Plain Pea Soup

Ingredients

• One pint of split peas
• 3 quarts of liquor from pork or tongue
• 2 tablespoonfuls of prepared peas powder
• 1 carrot
• 1 onion
• 1 stick of celery
• 1 teaspoonful of salt
• a pinch of cayenne pepper

Method

1. 1

   Soak the peas in cold water for twelve hours, then put them in a saucepan with the stock and vegetables; boil for two hours, and strain through a tammy.

2. 2

   Return the pulp to the saucepan, add grated carrot, salt, and pepper.

3. 3

   Simmer another half hour, and serve with fried sippets of bread.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 9. The excerpt below is the record exactly as published.

Plain Pea Soup. One pint of split peas, 3 quarts of liquor from pork or koBgue, 2 tablespoonfius of prepared peas powder, 1 carrot, I onion, and 1 stick of celery, J teaspoonful of salt, a pinch °f cayenne pepper. Soak the peas in cold water for twelve hours, then put them in a saucepan with the stock' and vegetables; boil for two hours, and strain through a tammy; return the pulp to the saucepan, and add 1 carrot grated and the salt and pepper. Simmer another half hour, and serve with fried sippets of bread. Tomato Soup. One tin of tomatoes, or 2 lb. fresh ones, 1 quart of stock, 1 onion cut up, 1 clove of garlic, 1 sprig each of parsley, thyme, and marjoram, 1 bay leaf, a tiny blade of mace, a teaspoonful each of salt and peppercorns, 1 oz. crushed tapioca, 2 oz. butter, 1 carrot. Cut up all the vegetables, and fry them for five minutes in the butter, then add the stock and one teaspoonful of Liebig Company's Extract of Meat, and boil half an hour; rub all through a sieve, return to the stewpan, and bring to the boil, then sprinkle in the crushed tapioca, stirring all the time; boil ten minutes, and serve. Tomato Soup (Vegetarian). One tin tomatoes, 1 pint water, J pint of milk, 1 onion, teaspoonful peppercorns, -teaspoonful salt, 1 carrot, 1 bay leaf, sprig each of parsley, thyme, and marjoram, 2oz. butter, email lump of sugar, \ oz. grated cheese, 1 tablespoonful fine grained Florador. Melt the butter in a stewpan, and fry the vegetables and herbs in it five minutes, pour in the water and liquor from tomatoes, boil half an hour gently, rub all through a sieve, return to the stewpan, add the milk, sprinkle in the Florador, and boil five minutes. Just before serving, stir in the oheese and half a teaspoonful oi choked ^T^fcrj. ^ 30 MISS CAMEBON'S COOKEBY BOOK. teaspoonful of Liebig Company'* Extract of Meat is a g improvement. Haricot Purle. One pint of haricot bean*, 1 onion, 1 pint of mil] sprig each of thyme, parsley, and marjoram, 1 bay lea teafpoonful of salt, pepper to taste, 2 quart* of water, i the beans in water all night, put them into a si pan, with the water, onion, herbs, salt, and pepper, 2 hours. Rub through a sieve, add the milk, and boil stirring all the time. Serve with fried dice of bread. Chestnut Soup. One lb. Spanish chestnuts, 1 \ pints of white stock, \ of cream, a tiny pinch of powdered mace, \ teaspoonfu sugar, a dust of cayenne, salt to taste, 2 oz. lean 1 Slit the husks of the chestnuts and boil for ten mini Then peel them, and put into a stewpan with the ham stock, and boil till tender. Rub all through a sieve, retur the stewpan, add the cream, sugar, and seasoning, boil and serve. Ox-Tail Soup. One ox-tail, 1 carrot, 2 onions, 1 teaspoonful of pep corns, a sprig each of parsley, thyme, and marjoram, a leaf, 1 turnip, 1 shalot, 6 cloves, 2 oz. flour, 2 oz. bu a teaspoonful of salt

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