Split Pea Soup

Ingredients

• 1 pint split peas
• 2 oz. bacon fat
• 1 onion
• 1 small carrot
• 1/2 turnip
• 4 outer stalks of celery
• 2 tbsp. butter
• 2 tbsp. flour
• 3 quarts water or stock
• 1/2 pint milk if desired
• 1 tsp. salt
• one-sixth tsp. pepper
• 1 tbsp. powdered mint

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 38. The excerpt below is the record exactly as published.

tbsp. salt. Prepare meat as usual, and cut into two-inch cubes. Brown one-third of meat in marrow from bone in stock pot. This improves the colour and flavour of stock. Soak all the meat with the cold water for half an hour. ° Bring slowly to boiling point, draw to the back of stove and simmer for 5 hours. Add the prepared vegetables cut in pieces, the seasoning, herbs tied in cheesecloth. Cook one hour longer or more. Strain through a colander and cool quickly as stock is then less likely to ferment. When cold the fat will be a solid cake on the top. Do not remove this until the stock is to be used. Reaheat this stock every other day in hot weather if it is necessary to keep it. To remove fat from hot stock use a spoon and finish by passing clean paper over the surface. Stock from cooked remains of joints and bones is made in the same way, except that there is no reason to brown part of meat or soak the remainder. The vegetables and herbs may be omitted and added to the soup. ; To Turn Stock in Soup. Remove all fat from strained stock. Add; if wished, a few small dice of turnip and carrot to freshen the flavour, cook until soft. Taste and if necessary add salt and pepper. Thicken by adding to each pint of soup 4 tablespoons flour mixed to a liquid with cold water, stir and cook in the boiling soup for three minutes. Half the quantity of cornstarch may be used similarly and gives a clearer appearance to the soup, or any of the other soup thickenings mentioned may be used. Vegetable Milk Soups. These soups are made by cooking vegetables of one kind, or a suitable combination, with water to cover. An onion is generally added for flavour (this is also improved if the vegetables are sweated in butter before the water is added). When the vegetables are soft the whole is rubbed through a strainer and returned to the saucepan, and to prevent the vegetables separating from the water a binding of flour and butter rubbed together is stirred into the boiling soup, a tablespoon of each being sufficient for each pint of soup. Hot milk is added to the soup to thin it down to the required consistency. Potatoes, tomatoes, celery, onions, leeks, carrots, parsnips, Jerusalem artichokes, peas, beans and lentils all make nourishing soups. Fish may be cooked similarly, sieved, and milk with a thickening added. Salmon soup is excellent. Oysters make good soup, the plump part of the fish is served in the soup. Potato Soup. 4 potatoes. 2 tbsp. flour. 1 onion. Tat bSpesalts 4 tbsp. butter. ly tsp. pepper. 5 stalks celery. 1 pint hot milk. 2 pints water or stock. 1 _ tsp. dried parsley. Peel and dice the potatoes and onion, cut up celery. Make half the butter hot in a saucepan, add the onion and potatoes, cook until they sweat. do not brown. Add salt, pepper, celery and water. Cook until soft. Rub throdet a strainer. Return to the saucepan, reheat, when boiling add the remainder of SOUPS AND STOCK 63 butter blended with the flour, stir and cook 5 minutes. Add the hot milk and parsley. Serve with bread croutons. Tomato Soup. 1 large tin tomatoes. 14 cup rice. 1 quart water, or : YZ tbsp. sugar. stock from bones or vegetables, Y tbsp. salt. 1 “onion. = lg tsp. pepper. 2 tbsp. dripping or eee oO Peel and slice onion and fry a golden brown in the fat, use the saucepan in which soup is to be made. Add the tomatoes, water, seasoning and rice well washed. Cook gently for one hour. Put through a strainer, reheat, add sugar and serve with croutons. Cream Tomato Soup. 1- small tin tomatoes. 4% tsp. soda. 1 small onion (sliced). 4 tbsp. butter. 1% tbsp. sugar. 4 tbsp. flour. YZ tbsp. salt. 1 = quart hot milk. lg tsp. pepper. Cook tomatoes, onions, sugar, salt and pepper together twenty minutes, rub through a strainer and add the soda. Blend butter and flour and stir into the scalded milk. Combine the tomatoes and milk. Serve with croutons. Split Pea Soup. 1 pint split peas. Zu oz. baconsiat zorsham. fat, 1 onion. Zurat bspy isalt. 1 small carrot. one-sixth tsp. pepper. y% turnip. 1 tbsp. powdered mint. 4 outer stalks of celery. 2 tbsp. each of butter and flour. 3 quarts water or stock. Y% pint milk if desired.

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