Split Peas and Barley Soup

Ingredients

• One pint and a half of peas
• half a pint of pearl barley
• two large carrots
• one large onion
• two turnips
• one root of celery
• half a pound of bread

Method

1. 1

   After washing the peas and barley, steep them in fresh water twelve or fourteen hours, set them on the fire with four quarts of water, some salt, and a small piece of soda; add the vegetables and bread; when all are quite soft, rub them through a fine colander, adding, gradually, a quart of boiling water; return the soup into the pan, season with pepper and salt, and boil ten minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 40. The excerpt below is the record exactly as published.

Split Peas and Ba^rley Soup. One pint and a half of peas, half a pint of pearl barley, two large carrots, one large onion, two turnips, one root of celery, and half a pound of bread

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