Puree of Dried Peas
From European and American cuisine, 1914
Serves 6
Used for pea soup or served with sauerkraut.
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 343. The excerpt below is the record exactly as published.
Par6e of Dried Peas. — Soak 1 quart of well-washed dried peas in cold water, drain and place in a saucepan over the fire, cover with cold water, add 1 teaspoonful salt, and boil till tender ; drain off all the water, rub the peas through a sieve, mix them with 1 ounce butter
Cook this with the app: pantry check, scaling, and the assistant.