Old Peas Soup

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

Soup base

water of boiled pork or beef ↝ Pork, cured, salt pork, raw [Pork Products]
roast beef bones ↝ Beef, neck bones [Beef, excludes ground]
a ham or bacon bone
an anchovy or two
good whole or split peas ↝ Peas, green, raw [Vegetables and Vegetable Products]

Vegetables

carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
onion ↝ Onions, raw [Vegetables and Vegetable Products]
a leak or two ↝ Leeks [Onions]

Seasoning and Garnish

fried bread in dice ↝ Bread, dough, fried [Yeast breads]
dried mint rubbed small ↝ Spearmint, dried [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

Save the water of boiled pork or beef: if too salt, use only a part, and the other of plain water: or put some roast beef bones, or a ham or bacon bone to give a relish; or an anchovy or two.
Set these on with some good whole or split peas, the smaller quantity of water at first the better: simmer till the peas will pulp through a colander.
Then set that, and some more of the liquor, besides what boiled the peas, some carrots, turnips, celery, and onion, or a leak or two, to stew till all be tender.
Celery will take less time, and may be put in an hour before dinner.
When ready, put fried bread in dice, dried mint rubbed small, pepper, and, if wanted, salt, in the tureen, and pour the soup upon them.

Original Text

Old Peas Soup.

Save the water of boiled pork or beef: if too salt, use only a part, and the other of plain water: or put some roast beef bones, or a ham or bacon bone to give a relish; or an anchovy or two. Set these on with some good whole or split peas, the smaller quantity of water at first the better: simmer till the peas will pulp through a colander; then set that, and some more of the liquor, besides what boiled the peas, some carrots, turnips, celery, and onion, or a leak or two, to stew till all be tender. Celery will take less time, and may be put in an hour before dinner. When ready, put fried bread in dice, dried mint rubbed small, pepper, and, if wanted, salt, in the tureen, and pour the soup upon them.

Notes

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