☰
Public Domain Recipes
cegoh (Pixabay License).

Pea Soup II

Ingredients

Directions

  1. Soak the peas over-night; next morning put them on in the cold water or pot-liquor.
  2. Bring to the boil, and then add the prepared vegetables, bones, and seasoning.
  3. Skim well, and boil for 1 1/2 hour, stirring occasionally.
  4. Remove the bones, and pulp the soup through a sieve.
  5. Heat it again, and serve with dried mint and fried bread.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Soup

Measure: avoirdupois

Ingredient: split pea, onion, carrot, turnip, celery, water, salt, pepper

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

See Also

Split Pea Soup II

by: Yorkraft Inc • Pennsylvania Dutch Cooking (1960-01-01)

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

Another way of Making Fresh Stock

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

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

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

Vegetable Soup

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

Soup • avoirdupois • water, carrot, turnip, potato, onion, celery, herb, dripping, flour, mustard, salt, pepper • measuring cups, measuring spoons, knife, stove, pot, 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