Poor Man's Soup (another way)

Ingredients

• two onions, sliced
• four ounces of bacon cut into dice
• two ounces of good beef dripping
• a large carrot
• a turnip
• a leek
• three or four outer sticks of celery
• six quarts of water
• a little more than a pint of split peas
• two tablespoonfuls of salt
• one of sugar
• one of dried mint
• half a tablespoonful of pepper
• half a pound of flour
• a pint of water

Method

1. 1

   Fry onions and bacon until browned.

2. 2

   Add carrot, turnip, leek, and celery, and fry for a few minutes.

3. 3

   Add water and bring to a boil.

4. 4

   Add soaked split peas and simmer until peas are reduced to pulp.

5. 5

   Press through a sieve, return to saucepan, and mix with salt, sugar, mint, pepper, and flour mixed with water.

6. 6

   Boil for another half hour and serve.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1268. The excerpt below is the record exactly as published.

Poor Man's Soup (another way). — Slice two onions, and cut four ounces of bacon into dice. Fry these in two ounces of good beef dripping until they are lightly browned. Add a large carrot, a turnip, a leek, and three or four outer sticks of celery, all cut into thin pieces. J'ry for a few minutes longer. Pom- in six quarts of water. Let the liquid boil, then throw in a little more than a pint of split peas, which have been soaked for several hours in cold water. Simmer the soup gently until the peas are re- duced to a pulp. Press through a sieve. Eeturn the soup to the saucepan, mix with it two table- spoonfuls of salt, one of sugar, one of dried mint, half a table-spoonful of pepper, and half a pound of flour mixed smoothly with a pint of water

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