Split Pea Soup (or Lentil)

Ingredients

• I og. dripping
• Carrot
• onion
• 1—2 oz. flour
• 4 pt. milk
• 2 pt. water
• 12 oz. split peas or lentils (soaked)
• Few herbs and parsley
• Pepper and salt

Method

1. 1

   The split peas should be washed and soaked overnight.

2. 2

   Clean carrot, onion and celery and cut into small pieces.

3. 3

   Melt the fat and fry the rinds and bones in a strong iron pan.

4. 4

   Add all the vegetables and continue cooking for 5 to 10 minutes, stirring frequently to avoid burning.

5. 5

   Add water and herbs and cook for 1.5 to 2 hours or until tender.

6. 6

   Remove bones and rinds.

7. 7

   Add flour creamed with milk, and stir until the soup boils.

8. 8

   Add pepper and salt to taste.

Nutrition per serving

As published

This recipe was extracted from Family meals and catering (1935) by British Medical Association, page 4. The excerpt below is the record exactly as published.

SPLIT PEA SOUP (OR LENTIL) I og. dripping Carrot, onion, outside leaves of I—2 oz. flour Bones from the joint. Bacon celery, cut into small pieces 4 pt. milk rinds, or bacon bones Few herbs and parsley Pepper and salt 12 oz. split peas or lentils (soaked) 2 grt. water . The split peas should be washed and soaked overnight. ee . Clean carrot, onion and celery and cut into small pieces. . . Melt the fat and fry the rinds and bones in a strong iron pan. | : . Add all the vegetables and continue cooking for 5 to 10 minutes, stirring frequently to tas burning . Add water and herbs and cook for 14 to 2 hours or until tender. . Remove bones and rinds. Add flour creamed with milk, and stir until the soup, boils. . Add pepper and salt to taste. coO™NI Con Boo NF [7] min NM RECIPES FOR WEEK I WEDNESDAY CORNISH PIE Few pieces of cold meat, about 2—4 oz. ( 4 1b. flour 1 1b. potatoes Paste 4 oz. lard 2 onions oh teaspoonful baking powder (eptional) Parsley and very little herb | Water Pepper and salt Make pastry. Cut into two pieces, and line a greased tin or enamel plate thinly with one piece. Cut the onion, potato, and meat into small pieces. Season very well and put on to pastry lining. Moisten edges, cover with pastry, gently pressing the edges together. Trim, decorate, and brush over with a little milk, making a hole for steam to escape, and cook in a good oven for 30 minutes. Brown Gravy I onion Seasoning + pt. water 1 oz. flour I oz. dripping . Fry onion in 1 oz. dripping until golden brown. . Add x oz. flour and sur briskly. | Add the water and cook for $ hour, stirring all the time. _—_If given this time the onion, which should be brown but not burnt, will colour the sauce. Greens—2 1b. sprouts or greens (see Sunday rectpe) CUSTARD 4 pt. milk I og. sugar + pt. water 1 dessertspoonful custard powder Make as directed on the custard powder tin. PWN Apples—z2 /b. Wash the apples and bake in the oven with the Cornish pie. RUSKS Any trim-looking crusts or slices of bread baked slowly in the oven until very crisp THURSDAY STEWED TRIPE AND ONIONS 14 1b. tripe 14 oz. flour 1 /b. onions 4 pt. milk 2 pt. water

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