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1840 - Directions for Cookery

Peas Soup

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1840 - Directions for Cookery
Peas Soup

SOAK two quarts of dried or split peas over-night. In the morning take three pounds
of the lean of fresh beef, and a pound of bacon or pickled pork. Cut them into pieces,
and put them into a large soup-pot with the peas, (which must first be well drained,)
and a table-spoonful of dried mint rubbed to powder. Add five quarts of water, and
boil the soup gently for three hours, skimming it well, and then put in four heads
of celery cut small, or two table-spoonfuls of pounded celery seed.

It must be boiled till the peas are entirely dissolved, so as to be no longer
distinguishable, and the celery quite soft. Then strain it into a tureen, and
serve it up with toasted bread cut in dice. Omit the crust of the bread.

Stir it up immediately before it goes to table, as it is apt to settle,
and be thick at the bottom and thin at the top.


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