Split Pea Soup

Ingredients

• a cup of split peas
• two quarts of cold water
• a pint or more of milk
• a heaping tablespoon of butter
• a heaping tablespoon of flour
• a tablespoon of salt
• a dash of pepper
• a minced onion or onion-juice

Method

1. 1

   Soak split peas overnight, drain, and cook in cold water with bones if available until soft.

2. 2

   Pass through a sieve, add milk, and return to heat.

3. 3

   Stir in butter, flour, salt, and pepper.

4. 4

   Thin with milk or cream if too thick.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 21. The excerpt below is the record exactly as published.

SPLIT PEA SOUP Soak overnight a cup of split peas. Next morning drain and put in a pot with two quarts of cold water. If you have bones of ham, fowl, or of beef or mutton, put them in to increase the tastiness of the soup. Cover tight, and cook slowly till the peas are soft, which will probably be in three hours. When soft put through a sieve. Add a pint or more of milk, and set over the fire again. Stir in a heaping table- spoon of butter and a heaping tablespoon of flour blended to- BOUILLONS, SOUPS, GUMBOS 85 gather, add a tablespoon of salt and a dash of pepper, and also, if your taste allows it, a minced onion or onion-juice

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