Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Split-Pea Soup
From Dora's cook book, 1888
Serves 10
A modern interpretation · AI-generated from the original record
Ingredients
- one quart of split peas
- half a pound of salt pork
- a cracked beef bone or two
- four quarts of cold water
- a chopped onion
- salt
- pepper
Method
Soak in warm water over night one quart of split peas.
Put the soaked peas with half a pound of salt pork cut in thin slices and a cracked beef bone or two, into four quarts of cold water, add a chopped onion, salt and pepper to taste.
Strain through a colander, rubbing the peas to a tolerably thick puree.
Simmer ten minutes and pour into the tureen.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 2. The excerpt below is the record exactly as published.
SPLIT-PEA SOUP. Soak in warm water over night one quart of split peas. Put the soaked peas with half a pound of salt pork cut in thin slices and a cracked beef bone or two, into four quarts of cold water, add a chopped onion, salt and pepper
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