Lunch
Green pea broth (No. 1)
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
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.
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.
- Thicken a quart of milk with a tablespoonful of flour rubbed into two of butter, stir the mashed peas into this, boil up once, stirring steadily;
- season with salt and a teaspoonful of sugar, and serve.
Historical transcription
Source method
- 1
Drain the liquor from a can of peas, cook them until very soft, then rub through a colander. Thicken a quart of milk with a tablespoonful of flour rubbed into two of butter, stir the mashed peas into this, boil up once, stirring steadily; season with salt and a teaspoonful of sugar, and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.