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Public Domain Recipes
cegoh (Pixabay License).

Pea Soup

Ingredients

Directions

  1. Put the peas to soak overnight in soft water and float off such as rise to the top.
  2. Boil them until tender enough to pulp ; then add the above ingredients and simmer for two hours, stirring occasionally.
  3. Press the whole through a sieve, skim well and serve with toasted bread.

Other Information

Contributor: Organization.W Drysdale & Co

Source: Cookery for the Million (1877-01-01)

Category: Soup, Side

Measure: avoirdupois

Ingredient: split pea, beef, meat, bacon, carrot, turnip, onion, celery, seasoning, water, stock

Equipment: measuring cups, knife, pot, stove, sieve

See Also

Braised Beef

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Meat • avoirdupois • beef, dripping, onion, carrot, turnip, celery, water, pepper, allspice, vinegar, flour, salt • measuring cups, measuring spoons, knife, stove, pot

Braised Leg of Mutton

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Meat • avoirdupois • mutton, beef, stock, Brussels sprout, carrot, turnip, onion, celery, thyme, parsley, pepper, salt • measuring cups, measuring spoons, knife, saucepan, stove, oven

Mulligatawny Soup

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Soup • avoirdupois • dripping, onion, apple, carrot, turnip, celery, herb, stock, flour, curry powder, curry paste, water, salt • measuring cups, measuring spoons, pot, stove, sieve

Pea Soup II

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Soup • avoirdupois • split pea, onion, carrot, turnip, celery, water, salt, pepper • measuring cups, measuring spoons, knife, stove, pot, sieve, saucepan

Hodge-Podge No. 1

by: • W Drysdale & Co • Cookery for the Million (1877-01-01)

Soup • avoirdupois • beef, water, onion, carrot, turnip, celery, pepper, salt, butter • knife, pot, stove, measuring cups