Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Pea Soup
From How we cook in Tennessee .., 1906
Serves 2
Recipe by Mrs. W. S. Keller.
A modern interpretation · AI-generated from the original record
Ingredients
- one pint of peas
- one quart of milk
- one tablespoon of butter
- two of flour
- salt
- pepper
Method
Press peas through a colander.
Boil milk, rub butter and flour together, add to boiling milk with peas.
Stir until thickened, then add salt and pepper to taste.
Nutrition per serving
439Calories
25 gProtein
50 gCarbs
22 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 4. The excerpt below is the record exactly as published.
Pea Soup. — Press one pint of peas through a colander. Put one quart of milk on to boil. Take one tablespoon of butter and two of flour, rub together and when milk begins to boil add peas and butter. Stir constantly till it thickens. Add salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.