Green Pea Soup. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

one quart of old green peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
a gallon of water ↝ Water, tap [Tap water]
a bunch of mint ↝ Spearmint, fresh [Spices and Herbs]
a crust of bread ↝ Bread, vegetable [Yeast breads]
two pounds of fresh meat of any sort
spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
beet ↝ Beets, raw [Vegetables and Vegetable Products]
green onions ↝ Onions, green, raw [Onions]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one pint of green peas, boiled ↝ Peas, green, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

Put one quart of old green peas into a gallon of water, with a bunch of mint, a crust of bread, and two pounds of fresh meat of any sort.
When these have boiled gently for three hours, strain the pulp through a colander.
Then fry spinach, lettuce, beet, and green onions, of each a handful, not too small, in butter, and one pint of green peas, boiled.
Mix all together, and let them just boil.
The spinach must not be fried brown, but kept green.

Original Text

Green Pea Soup. No. 2.

Put one quart of old green peas into a gallon of water, with a bunch of mint, a crust of bread, and two pounds of fresh meat of any sort. When these have boiled gently for three hours, strain the pulp through a colander; then fry spinach, lettuce, beet, and green onions, of each a handful, not too small, in butter, and one pint of green peas, boiled; pepper and salt. Mix all together, and let them just boil. The spinach must not be fried brown, but kept green.

Notes

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