Dessert
Cream of pea soup
A page-cited historical dessert 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.
- Open a can of peas, turn off the liquor and pour over them enough cold water to cover them.
- At the end of half an hour drain the peas, put them into a saucepan with a pint of water and boil until they are reduced to a pulp.
- Rub through a colander and add a teaspoonful of granulated sugar.
- Thicken a pint of rich milk with a teaspoonful of flour rubbed into one of butter, and stir the pea purée into this.
Historical transcription
Source method
- 1
Open a can of peas, turn off the liquor and pour over them enough cold water to cover them. At the end of half an hour drain the peas, put them into a saucepan with a pint of water and boil until they are reduced to a pulp. Rub through a colander and add a teaspoonful of granulated sugar. Thicken a pint of rich milk with a teaspoonful of flour rubbed into one of butter, and stir the pea purée into this. Cook for a minute, season to taste, and turn into a heated tureen. Have ready a handful of dice of fried bread to throw upon the surface of the soup just before it is sent to the table.
Nutrition pending
No invented nutrition numbers.
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