Lunch
Green pea broth (No. 2)
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.
- Drain a can of peas and lay the peas in cold water for one hour.
- Add two cupfuls of cold water, one teaspoonful of sugar, and one slice of onion;
- Heat two tablespoonfuls of butter, add one of flour, mixed with one teaspoonful of salt and one-eighth of a teaspoonful of pepper.
- Stir into the boiling mixture and add two cupfuls of scalded milk heated with a bit of soda.
Historical transcription
Source method
- 1
Drain a can of peas and lay the peas in cold water for one hour. Add two cupfuls of cold water, one teaspoonful of sugar, and one slice of onion; boil twenty minutes and rub through a vegetable press. Heat two tablespoonfuls of butter, add one of flour, mixed with one teaspoonful of salt and one-eighth of a teaspoonful of pepper. Stir into the boiling mixture and add two cupfuls of scalded milk heated with a bit of soda. Strain before serving.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.