Split Pea Soup

Name: Split Pea Soup
Ingredients: 1 cup dried split peas; 3 tablespoons butter; 2.5 quarts cold water; 2 tablespoons flour; 1 pint milk; 1.5 teaspoons salt; 0.5 onion; 0.5 teaspoon pepper; 2-inch cube fat salt pork

From The blue ribbon cook book, 1904

Use water from cooked ham to omit salt.

Presented as published in 1904. 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 blue ribbon cook book (1904) by Jennie C. Benedict, page 9. The excerpt below is the record exactly as published.

SPLIT PEA SOUP. 1 cup dried split peas. 3 tablespoons butter. 2J quarts cold water. 2 tablespoons flour. 1 pint milk. 1$ teaspoons salt. J onion. J teaspoon pepper. 2-inch cube fat salt pork. Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer three or four hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt and pepper. Dilute with milk, add- ing more if necessary. The water in which a ham has been cooked may be used; in such case omit salt. POTATO SOUP. 3 potatoes. 1J teaspoons salt

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