Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Cream of Pea Soup
From Royal Victoria cook book, 1900
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- One pint canned peas
- 1 tablespoon of butter
- 1 quart milk
- 2 even tablespoons of flour
- salt and pepper to taste
Method
Press peas through a colander.
Boil milk, then add peas.
Rub butter and flour together, add to boiling soup, stirring until thickened.
Mix with stock.
Nutrition per serving
220Calories
12 gProtein
24 gCarbs
11 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 3. The excerpt below is the record exactly as published.
CREAM OF PEA SOUP.—One pint canned peas, 1 tablespoon of butter, 1 quart milk, 2 even tablespoons of flour, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.