Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Green Split Pea Soup
From Delta Gamma cook book, 1922
Serves 1
Constance Gihnan Ames (Lambda)
A modern interpretation · AI-generated from the original record
Ingredients
- J^ pint green spUt peas
- Y2 carrot
- Y2 onion
- 1 ounce salt pork or bacon cut into dice
- Yi teaspoon celery salt
Method
Put all together over hot fire and bring to a boil.
Then cook slowly, adding water if necessary until dissolved.
Season with salt and pepper.
Strain and serve.
Nutrition per serving
396Calories
22 gProtein
52 gCarbs
12 gFat
As published
This recipe was extracted from Delta Gamma cook book (1922), page 3. The excerpt below is the record exactly as published.
Green Split Pea Soup J^ pint green spUt peas, washed in cold water, drained at once Y2 carrot, sliced Y2 onion 1 ounce salt pork or bacon cut into dice Yi teaspoon celery salt
Cook this with the app: pantry check, scaling, and the assistant.