Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Green Pea Soup
From Good Things to Eat as Suggested by Rufus, 1911
Serves 3
A modern interpretation · AI-generated from the original record
Ingredients
- one quart of green peas
- two cups of boiling water
- a saltspoon of salt
- two cups of milk
- a teaspoon of flour
- a rounding tablespoon of butter
- season with pepper
- a level teaspoon of sugar
Method
Cook peas in boiling water with salt until tender.
Strain and add boiling water.
Heat milk, mix with flour and butter, season, and add to pea pulp.
Heat to boiling point and serve.
Nutrition per serving
386Calories
19 gProtein
64 gCarbs
10 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 4. The excerpt below is the record exactly as published.
GREEN PEA SOUP— Put one quart of green peas into two cups of boiling water, add a saltspoon of salt, and cook until tender. Rub peas and liquor through a puree strainer, add two cups of boiling water, and set back where the pulp will keep hot. Heat two cups of milk, add a teaspoon of flour rubbed into a rounding tablespoon of butter, season with salt, pepper, and a level teaspoon of sugar
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