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 and a half of dried green peas; half a pint of boiled spinach; one lettuce; four ounces of butter; one tea-spoonful of flour

From Vegetarian cookery, 1891

Serves 6

A modern interpretation · AI-generated from the original record

Ingredients

One pint and a half of dried green peas
half a pint of boiled spinach
one lettuce
four ounces of butter
one tea-spoonful of flour

Method

After steeping the peas in soft water twelve hours, set them on the fire in a quart of boiling soft water, with a tea-spoonful of salt, a piece of soda the size of a large pea, and two ounces of butter; simmer gently till the peas are perfectly soft, and rub them through a fine colander or wire sieve; add the lettuce and boiled spinach; put all together into the pan, with two quarts of boiling water; simmer till nearly ready; take out the lettuce, and add some heads of asparagus, or a few leaves and young stalks of spinach, cut in very small pieces; stir in a tea-spoonful of flour, mixed with two ounces of butter; season with pepper and salt, add a piece of sugar the size of a walnut, and boil the soup twenty minutes.

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. 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. No. 18. — Dried Green Peas Soup. One pint and a half of dried green peas, half a pint of boiled spinach, one lettuce, four oimces of butter, and one tea-spoonful of flour

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