Lentil or Split-Pea Soup

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (6)

the bone of a ham, or the small bones of a piece of pickled pork ↝ Pork, pickled pork hocks [Pork Products]
one onion ↝ Onions, raw [Vegetables and Vegetable Products]
two large teacupfuls of split peas (that have soaked for two hours) ↝ Soup, split pea [Soups, broth-based]
lentils ↝ Lentils, raw [Legumes and Legume Products]
bones of either beef or veal ↝ Beef, neck bones [Beef, excludes ground]
fried bread ↝ Bread, dough, fried [Yeast breads]

Instructions (5)

If for pea soup, take the bone of a ham, or the small bones of a piece of pickled pork and add about a quart of cold water and one onion.
Have ready two large teacupfuls of split peas (that have soaked for two hours).
Boil steadily for three or four hours, stirring from time to time to prevent burning.
Strain through a cullender and serve with fried bread, very hot.
Proceed in the same way for lentil soup, only in that case the bones of either beef or veal may be used instead of pork.

Original Text

Lentil or Split-Pea Soup

If for pea soup, take the bone of a ham, or the small bones of a piece of pickled pork and add about a quart of cold water and one onion. Have ready two large teacupfuls of split peas (that have soaked for two hours). Boil steadily for three or four hours,[Pg 66] stirring from time to time to prevent burning. Strain through a cullender and serve with fried bread, very hot. Proceed in the same way for lentil soup, only in that case the bones of either beef or veal may be used instead of pork.

Notes

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