Rice and Pea Soup

Ingredients

• 1 cup of washed rice
• 1 pt. of young peas
• 1 pt. of hot water
• the yolk of an egg
• 1 pt. of cream
• salt
• pepper
• a pinch of sugar

Method

1. 1

   Boil rice gently until tender.

2. 2

   Stew peas until tender.

3. 3

   Combine both with hot water, let boil, then remove from heat.

4. 4

   Stir in beaten yolk and cream, season with salt, pepper, and sugar.

5. 5

   Serve over toasted brown bread cut into small squares.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 134. The excerpt below is the record exactly as published.

RICE AND PEA SOUP.— Put 1 cup of washed rice in a gran- ite-pan, allow it to boil gently until tender. Put 1 pt. of young peas into another saucepan and stew until tender. When both vegeta- bles are cooked, put them together and add 1 pt. of hot water. Let boil, remove the pan to the side of the fire, and stir in, quickly, the yolk of an ^%%y beaten, with 1 pt. of cream. Season to taste with salt and pepper, and a pinch of sugar

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