Lunch
Pea Soup
A turn-of-the-century lunch recipe featuring marrowfat peas, with the original instructions and source page intact.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 1 can Marrowfat peas
- 2 teaspoons sugar
- 1 pint cold water
- 1 pint milk
- 1 slice onion
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- ⅛ teaspoon pepper
Make it happen
Directions
- 1
Drain peas from their liquor, add sugar and cold water, and simmer twenty minutes. Rub through a sieve, reheat, and thicken with butter and flour cooked together. Scald milk with onion, remove onion, and add milk to pea mixture, 138 season with salt and pepper. Peas too old to serve as a vegetable may be utilized for soups.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.