vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Split Pea Soup
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Always strain and thicken with flour and butter to prevent separation.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 92. The excerpt below is the record exactly as published.
Split Pea Soup. 1 cup dried split peas. 3 pints cold water. 1 tablespoonful butter. % teaspoonful sugar. 1 teaspoonful salt. 1 saltspoonful white pepper
Cook this with the app: pantry check, scaling, and the assistant.