Split Pea Soup

Ingredients

• a two-pound beef bone
• one slice of ham
• one gallon of cold water
• one pint of split peas
• two carrots
• two turnips
• one stalk of celery
• one sprig of thyme
• black and red pepper to taste
• one teaspoonful of butter
• salt to taste

Method

1. 1

   Place beef bone and ham in a pot with cold water.

2. 2

   Add split peas, carrots, turnips, celery, thyme, and pepper.

3. 3

   Boil for two hours until vegetables are soft.

4. 4

   Strain, add butter and salt, boil for five minutes, and serve with toasted bread.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 9. The excerpt below is the record exactly as published.

salt to taste. Let boil three or four hours, or until tender. Skim off the fat, strain through a sieve, and put in a cold place to cool. When cold re- move the fat, and it will be ready to use. When you haven't chicken two pounds each of veal and beef may be substituted. SPLIT PEA SOUP. Take a two-pound beef bone and one slice of ham. Place in a soup pot and pour over it one gallon of cold water. Now add one pint of split peas or small white beans, two carrots, two turnips, one stalk of celery chopped in pieces, one sprig of thyme, and black and red pepper to taste. Boil for two hours, or until the vegetables are soft, and remove from the fire. Then strain the soup through a sieve and add one teaspoon- ful of butt

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