Pea Soup. No. 3.

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.
Yield: 2.0 quarts
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

a quart of split peas ↝ Soup, split pea [Soups, broth-based]
three quarts of water ↝ Water, tap [Tap water]
two good turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
one large head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
four onions ↝ Onions, raw [Vegetables and Vegetable Products]
one blade of ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
one spoonful of flour of mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
a small quantity of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
black pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
the yolks of three eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a slice of bread ↝ Bread, vegetable [Yeast breads]

Instructions (4)

To a quart of split peas put three quarts of water, two good turnips, one large head of celery, four onions, one blade of ginger, one spoonful of flour of mustard, and a small quantity of cayenne, black pepper, and salt.
Let it boil over a slow fire till it is reduced to two quarts; then work it through a colander with a wooden spoon.
Set it on the fire, and let it boil up; add a quarter of a pound of butter mixed with flour; beat up the yolks of three eggs, and stir it well in the soup.
Gut a slice of bread into small dice; fry them of a light brown; put them into your soup-dish, and pour the soup over them.

Original Text

Pea Soup. No. 3.

To a quart of split peas put three quarts of water, two good turnips, one large head of celery, four onions, one blade of ginger, one spoonful of flour of mustard, and a small quantity of cayenne, black pepper, and salt. Let it boil over a slow fire till it is reduced to two quarts; then work it through a colander with a wooden spoon. Set it on the fire, and let it boil up; add a quarter of a pound of butter mixed with flour; beat up the yolks of three eggs, and stir it well in the soup. Gut a slice of bread into small dice; fry them of a light brown; put them into your soup-dish, and pour the soup over them.

Notes

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