Vegetable Soup, Mock

Ingredients

• a pint of split peas
• three tablespoonfuls of rice
• half a pound of sliced potatoes
• two onions
• three quarts of stock
• season the soup with pepper
• season the soup with salt

Method

1. 1

   Soak split peas, drain, and combine with rice, potatoes, onions, and stock.

2. 2

   Boil until peas are soft.

3. 3

   Rub through a sieve, add pulp to stock, and boil again with celery until tender.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2181. The excerpt below is the record exactly as published.

Vegetable Soup, Mock.— Soak a pint •of spht peas u\ water for some hours. Drain them, and put them into a stewpan with three table-spoonfuls of rice, half a pound of sliced potatoes, two onions, and three quarts of stock made fiom bones. Boil all gently together till the peas are soft. Eub the peas, &c., through a. sieve, add the pulp to the stock, and boil the soup again with a fine head of celery cut into inch pieces. Season the soup with pepper and salt, and boil it again till the celery is tender. Serve very hot. A table-spoonful of ketchup may be added if liked. Time, about four hours. Vegetable Soup (Puree). —Cut four •ounces of lean ham into dice, and put it into the bottom of a stewpan. Lay upon it a turnip, a large carrot, a stick of celery, a leek or an onion, half a pint of haricot beans, and a pint of spht peas

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