Split Pea Soup

Ingredients

• two cups of split green peas
• two quarts of water
• two or three slices of bacon
• a cup of flour
• salt to taste
• pepper to taste
• about a heaping tablespoonful of butter

Method

1. 1

   To two cups of split green peas add two quarts of water and boil.

2. 2

   Strain through a strainer, put back in pot with two or three slices of bacon.

3. 3

   When ready to serve thicken with a cup of flour mixed to a smooth paste with water, salt and pepper to taste.

4. 4

   When the flavor of bacon is not liked use about a heaping tablespoonful of butter in its place.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 20. The excerpt below is the record exactly as published.

SPLIT PEA SOUP. Miss Hellerman. To two cups of split green peas add two quarts of water and boil. Strain through strainer, put back in pot with two or three slices of bacon. When ready to serve thicken with a cup of flour mixed to a smooth paste with water, salt and pepper to taste. When the flavor of bacon is not liked use about a heaping tablespoonful of butter in its place. POTATO SOUP. Miss Parloa, One »^art of milk, six large potatoes, one blade of celery, an onion and a tablespoonful of butter; put milk on to boil with onion and celery. Pare pota- toes and boil half an hour; turn oflE the water and mash fine and light. Add boiling milk and butter. Pepper and salt to taste

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