Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Green Pea Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- 4 or 5 cucumbers
- the white part of 2 or 3 lettuces
- a sprig of mint
- 2 or 3 onions
- a pint of peas
- Tib. of butter
- a little parsley
Method
Stew cucumbers, lettuces, mint, onions, and peas in butter for 1.5 hours until tender.
Boil and pulp old peas in water, then mix with the vegetables before serving.
Nutrition per serving
116Calories
6 gProtein
23 gCarbs
3 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 5. The excerpt below is the record exactly as published.
Green Pea Soup. Take 4 or 5 cucumbers pared and sliced, the white part of 2 or 3 lettuces, a sprig of mint, 2 or 3 onions sliced, and a little cayenne pepper and salt, a pint of peas and a little parsley. Put all these in a sauce- pan with Tib. of butter
Cook this with the app: pantry check, scaling, and the assistant.