Pea Soup II
Ingredients
- 1 pint split peas
- 2 onions
- 1 carrot
- 1 turnip
- 3 sticks celery
- 2 quart water, or pot-liquor
- salt, to taste
- pepper, to taste
Directions
- Soak the peas over-night; next morning put them on in the cold water or pot-liquor.
- Bring to the boil, and then add the prepared vegetables, bones, and seasoning.
- Skim well, and boil for 1 1/2 hour, stirring occasionally.
- Remove the bones, and pulp the soup through a sieve.
- Heat it again, and serve with dried mint and fried bread.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Soup
Ingredients: 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
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: split pea, carrot, water, ham, celery, salt, onion, pepper
Equipment: measuring cups, measuring spoons, stove, pot, knife, sieve
Pot Roast
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: beef, salt, pepper, dripping, carrot, flour, turnip, bay leaf, onion, clove, celery, water
Equipment: measuring cups, measuring spoons, rolling pin, stove
Another way of Making Fresh Stock
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Soup
Ingredients: beef shin, turnip, carrot, onion, celery, salt, pepper, water
Equipment: measuring cups, measuring spoons, knife, pot, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove