Puree of Peas or Lentils
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 9. The excerpt below is the record exactly as published.
Puree of Peas or Lentils. Soak these also for a couple of hours. Boil them in the right quantity of water required for the soup. When beginning to dissol^re, strain through a sieve as before, and return to the stewpan. Crumble a little stale roll into this liquor, and season with pepper and salt. Chop finely half a dozen fresh spring onions or leeks, a bunch of fresh sweet herbs, and a few leaves of spinach. Cook these in a little butter
Cook this with the app: pantry check, scaling, and the assistant.