Vegetable Soup No. 1

Ingredients

• 1.5 ounces butter
• 1 cup beans or split peas
• 1 small onion
• 2 quarts water
• 1/2 carrot
• Pinch of mace
• 1/2 stalk celery
• 1 dozen allspice
• Salt and pepper

Method

1. 1

   Put the butter in a large kettle over a slow fire.

2. 2

   While it is melting slice the onion, cut the carrot and celery into small pieces, and put them in the butter, covering them closely until they are slightly browned.

3. 3

   Have ready the beans or peas which have been soaked in cold water all night, and bring them to a boil in a quart of water.

4. 4

   When the vegetables are browned pour the boiling peas over them; add another quart of water; bring all to a boil; skim well and add the seasoning.

5. 5

   Cover the kettle and let it simmer for three hours.

6. 6

   Then strain the vegetables and press them through a colander.

7. 7

   Return all to the kettle; bring to a boil and serve.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 18. The excerpt below is the record exactly as published.

VEGETABLE SOUP No. 1 lYz ounces butter 1 cup beans or split peas 1 small onion 2 quarts water ' '2 carrot Pinch of mace Vz stalk celety I dozen allspice Salt and pepper

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