Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Split Pea Soup
From The Rural cook book, 1907
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- a pint of split peas
- three quarts of cold water
- half a pound of lean salt pork
- a teaspoonful of salt
- a little pepper
Method
Wash the split peas and cover with tepid water, adding a pinch of soda, and let remain overnight.
In the morning, put them in a kettle with cold water and salt pork.
Cook slowly for three hours, stirring occasionally until the peas dissolve.
Strain through a colander and serve with toasted bread.
Nutrition per serving
58Calories
4 gProtein
10 gCarbs
0 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 5. The excerpt below is the record exactly as published.
Split Pea Soup. — Wash a pint of split peas and cover with tepid water, adding a pinch of soda, and let remain over night to swell. In the morning put them in a kettle with three quarts of cold water, adding half a pound of lean salt pork cut into slices, also a teaspoonful of salt and a little pepper
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