Split Pea Soup

Ingredients

• 1 pint of split peas
• 1 1/2 quarts of boiling water
• 1 quart of soup stock
• 1 small teaspoonful of salt
• 5 shakes of pepper

Method

1. 1

   Wash the peas in cold water and discard any that float.

2. 2

   Soak them overnight, then cover with boiling water and cook for an hour and a half.

3. 3

   Add the rest of the water and stock, press through a sieve, and return to heat, adding salt and pepper.

Nutrition per serving

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 27. The excerpt below is the record exactly as published.

Split Pea Soup 1 pint of split peas. 1% quarts of boiling water. 1 quart of soup stock. 1 small teaspoonful of salt. S shakes of pepper. Wash the peas in cold water and throw away those which float, as they are bad. Soak them overnight, and in the morning pour away the water on them and cover them with a quart of the boiling water in the rule, and cook an hour and a half. Put in the rest of the water and the stock, and press the whole through a sieve, and, after washing and wiping the kettle, put the soup back to heat, adding the salt and pepper. 104 A LITTLE COOK BOOK Tomato Soup 1 can tomatoes, or 1 quart of fresh stewed ones. 1 pint of stock. (You can use water instead in this soup, if necessary.) ^4 teaspoonful soda. 1 tablespoonf ul of butter. 2 tablespoonfuls of flour. 1 teaspoonful of sugar. 1 small onion, cut up. 1 sprig of parsley. 1 bay-leaf. 1 small teaspoonful of salt. 3 shakes of pepper.

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