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

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Lentil and Dried Green Peas Soup

Name: Lentil and Dried Green Peas Soup
Yield: 4 servings
Ingredients: One pint of lentils; one pint of peas; two ounces of onion; quarter of a pound of celery; half a pound of carrots; half a pound of turnips; a pound of parsnips

From Vegetarian cookery, 1891

Serves 4

Two ounces of butter may be added, if approved, and if the soup be not the desired consistency, mix a tablespoonful of potato-flour or wheat-flour with the butter, stirring it till well mixed, and boiling it a few minutes.

A modern interpretation · AI-generated from the original record

Ingredients

One pint of lentils
one pint of peas
two ounces of onion
quarter of a pound of celery
half a pound of carrots
half a pound of turnips
a pound of parsnips

Method

Pick and wash the peas and lentils; steep the peas twelve hours in fresh water; put them with the lentils into four quarts of water with a large spoonful of salt in it; when boiled about two hours, add the other vegetables; boil two hours more; then rub the soup through a coarse sieve or fine colander, adding a little boiling water, if required; return it into the pan, and season with pepper and salt.

Nutrition per serving

636Calories

35 gProtein

118 gCarbs

3 gFat

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 37. The excerpt below is the record exactly as published.

Lentil and Dried Green Peas Soup. One pint of lentils, one pint of peas, two ounces of onion, quarter of a pound of celery, and half a pound each of carrots and turnips, or a pound of parsnips

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