Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

vegetariannut-free

Dried Green Peas Soup

Name: Dried Green Peas Soup
Yield: 6 servings
Ingredients: One pint of peas; half a pound of carrots; two pounds of turnips; one small onion; two ounces of parsley; two ounces of butter; a table-spoonful of flour

From Vegetarian cookery, 1891

Serves 6

A modern interpretation · AI-generated from the original record

Ingredients

One pint of peas
half a pound of carrots
two pounds of turnips
one small onion
two ounces of parsley
two ounces of butter
a table-spoonful of flour

Method

Steep the peas about twenty-four hours in cold water, adding a piece of soda about the size of a nut; wash the peas very well in fresh water and put them into a pan with three quarts of water, adding salt and a little carbonate of soda, and let them boil until tender, then rub them through a fine colander.
Boil the turnips and carrots together, pour the water from them and rub them through the colander; put all together into the pan, and when boiling, add the flour, previously mixed with a little cold water, and stir in the butter.
The parsley to be boiled, adding a very small piece of carbonate of soda, and when finely chopped, should be put in the soup at the last.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 38. The excerpt below is the record exactly as published.

Dried Green Peas Soup. One pint of peas, half a pound of carrots, two pounds of turnips, one small onion, two ounces of parsley, two ounces of butter, and a table-spoonful of flour

Cook this with the app: pantry check, scaling, and the assistant.