Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Split Pea Soup No. 1
From Original White House Cookbook, 1887
Serves 6
If not rich enough, add a small piece of butter.
A modern interpretation · AI-generated from the original record
Ingredients
- a pint of split peas
- a third of a teaspoonful of soda
- three quarts of cold water
- half a pound of lean ham or bacon
- a teaspoonful of salt
- a little pepper
- some celery chopped fine
Method
Wash the peas and soak them overnight.
In the morning, put them in a kettle with cold water, add ham, salt, pepper, and celery.
When boiling, skim the froth.
Cook slowly for 3-4 hours, stirring occasionally until dissolved.
Strain through a colander, leaving out the meat.
Serve with toasted bread.
Nutrition per serving
237Calories
11 gProtein
17 gCarbs
14 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 15. The excerpt below is the record exactly as published.
SPLIT PEA SOUP. No. 1. Wash well a pint of split peas and cover them well with cold water, adding a third of a teaspoonful of soda; let them remain in it over night to swell. In the morning put them in a kettle with a close fit- ting cover. Pour over them three quarts of cold water, adding half a pound of lean ham or bacon cut into slices or pieces ; also a tea- spoonful of salt and a little pepper, and some celery chopped fine
Cook this with the app: pantry check, scaling, and the assistant.