Lunch

A good green pea soup

A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.

LunchVegetarianSkilletStovetopPublic domainHistoric recipeSource transcription

Est. prep15 min

Est. cook15 min

Est. serves4

Total30 min

Archive reference—not quantity-scaled yet.

Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.

Source transcription“A good green pea soup” in Marion Harland’s Complete Cook Book

Marion Harland, 1903 · Page 329

Transcribed from the public-domain Project Gutenberg edition. WorkLife has not modernized or independently kitchen-tested this archival recipe.

WorkLife adaptation: Historical transcription: source paragraphs were preserved as the method; measured ingredient cues were extracted from the same text for discovery. Timing and yield are labeled editorial estimates.

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Image: WorkLife Meal Plan provenance-card renderer. This is a distinct archival reference image using the recipe title, cited page, and editorial estimates; it is not a photograph of a kitchen-tested result. Original branded raster card created for Cultured Spirits, LLC from public-domain source metadata.

From the cited source

Source ingredient cues

These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.

One quart of shelled peas, two cupfuls of milk, two tablespoonfuls of butter and one of flour, one-half teaspoonful, each, of salt and white sugar, and half as much white pepper, one quart of boiling water.
Wash the pods well when you have shelled the peas and put the pods over the fire in the boiling water;
cook fifteen minutes, strain and press the softened pods into the water and return to the fire with the raw peas.
Cook until soft, when run through your vegetable press back into the saucepan with the water.
Have ready a roux made by heating the butter and stirring into it in the frying-pan the flour.
Have the milk hot in another vessel, add the roux, cook two minutes.
Stir in the thickened milk and serve, pouring upon croutons of fried bread.

Historical transcription

Source method

1
One quart of shelled peas, two cupfuls of milk, two tablespoonfuls of butter and one of flour, one-half teaspoonful, each, of salt and white sugar, and half as much white pepper, one quart of boiling water.
2
Wash the pods well when you have shelled the peas and put the pods over the fire in the boiling water; cook fifteen minutes, strain and press the softened pods into the water and return to the fire with the raw peas. Cook until soft, when run through your vegetable press back into the saucepan with the water. Have ready a roux made by heating the butter and stirring into it in the frying-pan the flour. Have the milk hot in another vessel, add the roux, cook two minutes. Season the pea-broth and pour into the tureen. Stir in the thickened milk and serve, pouring upon croutons of fried bread.

Nutrition pending

No invented nutrition numbers.

WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.