Split Pea Soup

Ingredients

• 1 cup dried split peas
• 2 quarts cold water
• 1 pint milk
• 1 small sliced onion
• 3 tablespoons drippings
• 1 tablespoon cornstarch
• 1½ teaspoons salt
• Dash of pepper

Method

1. 1

   Pick over the peas carefully and let soak several hours, then drain, add the cold water.

2. 2

   Simmer 3 hours or until soft.

3. 3

   Rub through a coarse sieve.

4. 4

   Melt the drippings, add cornstarch, seasoning, and milk, and stir until all is smooth, then add the pulp of the peas, let boil 1 or 2 minutes and serve hot.

5. 5

   A ham bone may be added if desired for additional flavor.

Nutrition per serving

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 14. The excerpt below is the record exactly as published.

SPLIT PEA SOUP. 1 cup dried split peas 2y^ quarts cold w^ater 1 pint milk 1 small sliced onion 3 tablespoons drippings 1 tablespoon cornstarch ly2 teaspoons salt Dash of pepper

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