Pea Soup

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Total: 210 min
Yield: 12.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

1/4 lb. of onions ↝ Onions, raw [Vegetables and Vegetable Products]
1/4 lb. of carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
2 oz. of celery ↝ Celery, raw [Vegetables and Vegetable Products]
3/4 lb. of split peas ↝ Soup, split pea [Soups, broth-based]
a little mint, shred fine ↝ Spearmint, fresh [Spices and Herbs]
1 tablespoonful of coarse brown sugar ↝ Sugars, brown [Sweets]
salt and pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
salt and pepper to taste ↝ Spices, pepper, black [Spices and Herbs]
4 quarts of water, or liquor in which a joint of meat has been boiled ↝ Water, tap [Tap water]

Instructions (4)

Fry the vegetables for 10 minutes in a little butter or dripping, previously cutting them up in small pieces.
Pour the water on them, and when boiling add the peas.
Let them simmer for nearly 3 hours, or until the peas are thoroughly done.
Add the sugar, seasoning, and mint; boil for 1/4 of an hour, and serve.

Original Text

PEA SOUP (inexpensive).

144. INGREDIENTS.—1/4 lb. of onions, 1/4 lb. of carrots, 2 oz. of celery, 3/4 lb. of split peas, a little mint, shred fine; 1 tablespoonful of coarse brown sugar, salt and pepper to taste, 4 quarts of water, or liquor in which a joint of meat has been boiled.

Mode.—Fry the vegetables for 10 minutes in a little butter or dripping, previously cutting them up in small pieces; pour the water on them, and when boiling add the peas. Let them simmer for nearly 3 hours, or until the peas are thoroughly done. Add the sugar, seasoning, and mint; boil for 1/4 of an hour, and serve.

Time.—3-1/2 hours. Average cost, 1-1/2d. per quart.

Seasonable in winter.

Sufficient for 12 persons.

POTATO SOUP.

Notes

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