Presented as published in 1912. 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 Lessons in cooking through preparation of meals, 1912
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- To ½ can of peas
- add 1 teaspoon sugar
- ½ teaspoon salt
- 1 cup cold water
- 1 thin slice of onion
- Melt 1 tablespoon butter
- add 1 tablespoon flour
- add 1 cup hot milk
- Add a dash of pepper
Method
Simmer peas with sugar, salt, cold water, and onion for 20 minutes, then rub through a sieve.
Melt butter, add flour to make a paste, then gradually add hot milk and cook until thickened.
Add the pea mixture, heat thoroughly, and serve.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 9. The excerpt below is the record exactly as published.
CREAM OF PEA SOUP — CROUTONS BREAD AND BUTTER COCOA Cream of Pea Soup To y2 can of peas add i teaspoon sugar, % teaspoon salt, I cup cold water, and i thin slice of onion. Simmer 20 minutes and then rub through a puree sieve. SEPTEMBER MENUS 13 Melt I tablespoon butter, to it add i tablespoon flour, and rub to a smooth paste. Gradually to this add i cup hot milk and blend smoothly. Cook, stirring constantly, for several minutes and until the mixture thickens. Add the peas, a dash of pepper, heat thoroughly and serve. Croutons Cut stale bread in slices from ^ to ^ inch thick; then cut into small cubes. Brown in the oven, taking care that they are turned frequently enough to brown them evenly on all sides. Cocoa Scald 3 cups of milk in a double-boiler ; mix well 2 table- spoons cocoa powder, 2 tablespoons sugar, i teaspoon corn- starch and ys teaspoon salt
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