Winter Green Pea Soup

Ingredients

• one quart of dried marrowfat green peas
• a tablespoonful of carbonate of soda
• three quarts of boiling water
• two tablespoonfuls of salt
• two lumps of sugar
• two ounces of fresh butter
• a little dried mint

Method

1. 1

   Wash peas and soak in water with carbonate of soda for 12-14 hours.

2. 2

   Drain and boil in salted water until tender, removing scum.

3. 3

   Press through a sieve, boil again, and add sugar, salt, pepper, and butter.

4. 4

   Serve with dried mint and fried bread cubes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 21. The excerpt below is the record exactly as published.

Winter Green Pea Soup. — Obtain one quart of dried marrowfat green peas from the corn chandler. VVash them in water, and stand them in a basin of water with a tablespoonful of carbonate of soda for twelve or fourteen hours. Wash them again, and stand in a colander to drain. Have ready a saucepan with three quarts of boiling water; put in two tablespoonfuls of salt. Throw the peas into the water, and let them boil quickly until the peas are quite tender. Remove all scum as it rises; add a little dried mint. Press the whole through a coarse sieve, and boil it up once more. Add two lumps of sugar and some salt and pepper to taste, with two ounces of fresh butter

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