Bring the liquid to the point of boiling, and
skim carefully. Whilst it is simmering, put
the pint of peas which was put aside into
another saucepan of boiling water with half a
tea-spoonful of salt and half a tea-spoonful of
powdered sugar. Let the peas boil until tender,
then drain them well, and put them into the
soup. Serve as hot as possible. Send a little
powdered mint to table on a plate, so that it
may be used or not. Time, half an hour to
steam the peas for pulping ; twenty minutes
to boil the remainder. Sufficient for eight or
nine persons. Probable cost. Is. 6d. per quart.
Peas, Green, Soup, Economical.- If
the flavour of the soup is considered so important
that appearance may be sacrificed in its favour,
proceed as follows : — Shell a peck of young
peas, wash the shells, throw them into two
quarts of boihng water with a dessert-spoonful
of salt, a tea-spoonful of powdered sugar, and a
sprig or two of parsley, and boil them for half
an hour. Strain the liquid, and press the shells
PEA
( 529 )
PEA
well with the back of a wooden spoon, to draw
out the flavour. Slice a moderate-sized onion,
and steam it gently in haK an ounce of butter
until it is tender, without being browned.
Put it into a stewpan, pour over it the liquid in
which the shells were boiled, add the peas, two
lettuce hearts finely shred, half a tea-spoonful
of pepper, a sprig or two of mint or of tarragon,
if either are liked, and a little more salt if
required. Simmer gently for an houi-, then
press the vegetables through a fine sieve, boil
up the pulp again with the liquid, and serve as
hot as possible. If preferred, stock may be
used instead of part of the water, and the peas
may be gently fried in butter, before being put
into the soup. Time, two hours. Probable
cost, 8d. if made with water. Sufficient for
seven or eight persons.
Peas, Green, Soup, without Meat,
Economical and Excellent.— Take a
quart of green peas fully grown, but neither
yellow nor worm-eaten, and put them into a
saucepan, with three pints of boiling water, a
tea-spoonful of salt, an ounce of butter✪ Peas, Green, Soup, Economical, two or
three sprigs of mint, a dozen spring onions, and
a handful of fresh parsley, or a dozen leaves of
spinach. Boil until the peas are tender, then
strain off the liquor and preserve it. Pound
the peas in a mortar, add to them the
liquid in which the peas were boiled, and
then pass the whole through a fine hair
sieve. Bring the soup to the point of boiling,
stir into it another ounce of butter, a dessert-
spoonful of Liebig's extract of meat, a tea-
spoonful of powdered sugar, a pinch of pepper,
and a Uttle more salt if required. Serve as hot
as possible. Time, half an hour to boil the
peas. Probable cost, lOd. Sufficient for six or
seven persons.
Page 1133 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Bring the liquid to the point of boiling, and skim carefully. Whilst it is simmering, put the pint of peas which was put aside into another saucepan of boiling water with half a tea-spoonful of salt and half a tea-spoonful of powdered sugar. Let the peas boil until tender, then drain them well, and put them into the soup. Serve as hot as possible. Send a little powdered mint to table on a plate, so that it may be used or not. Time, half an hour to steam the peas for pulping ; twenty minutes to boil the remainder. Sufficient for eight or nine persons. Probable cost. Is. 6d. per quart.
Peas, Green, Soup, Economical.- If
the flavour of the soup is considered so important that appearance may be sacrificed in its favour, proceed as follows : — Shell a peck of young peas, wash the shells, throw them into two quarts of boiling water with a dessert-spoonful of salt, a tea-spoonful of powdered sugar, and a sprig or two of parsley, and boil them for half an hour. Strain the liquid, and press the shells
PEA
( 529 )
PEA
well with the back of a wooden spoon, to draw out the flavour. Slice a moderate-sized onion, and steam it gently in half an ounce of butter until it is tender, without being browned. Put it into a stewpan, pour over it the liquid in which the shells were boiled, add the peas, two lettuce hearts finely shred, half a tea-spoonful of pepper, a sprig or two of mint or of tarragon, if either are liked, and a little more salt if required. Simmer gently for an hour, then press the vegetables through a fine sieve, boil up the pulp again with the liquid, and serve as hot as possible. If preferred, stock may be used instead of part of the water, and the peas may be gently fried in butter, before being put into the soup. Time, two hours. Probable cost, 8d. if made with water. Sufficient for seven or eight persons.
Peas, Green, Soup, without Meat, Economical and Excellent.— Take a
quart of green peas fully grown, but neither yellow nor worm-eaten, and put them into a saucepan, with three pints of boiling water, a tea-spoonful of salt, an ounce of butter, two or three sprigs of mint, a dozen spring onions, and a handful of fresh parsley, or a dozen leaves of spinach. Boil until the peas are tender, then strain off the liquor and preserve it. Pound the peas in a mortar, add to them the liquid in which the peas were boiled, and then pass the whole through a fine hair sieve. Bring the soup to the point of boiling, stir into it another ounce of butter, a dessertspoonful of Liebig's extract of meat, a teaspoonful of powdered sugar, a pinch of pepper, and a little more salt if required. Serve as hot as possible. Time, half an hour to boil the peas. Probable cost, lOd. Sufficient for six or seven persons.
Records on this page
Peas, Green, Soup, EconomicalPeas, Green, Soup, without Meat, Economical and Excellent