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French Canadian Pea Soup

From Art Gallery Of Windsor The Uncommon Cook Book III ( 1994) (1994).

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A historical recipe

Art Gallery Of Windsor The Uncommon Cook Book III ( 1994), by Art Gallery of Windsor (1994).

France

Known as a French recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

  1. 1 Ib. salt pork
  2. 3 medium onions

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 1 lb.
  2. whole yellow peas Ye tsp.
  3. baking soda 1 Ib.
  4. salt pork, cubed in ¥4 inch squares 3 medium onions, chopped carrot or turnip, grated (optional) salt and pepper to taste pinch of savory 1 tsp.
  5. dry mustard Put peas in a large pot, cover with water, add 2 tsp.
  6. baking soda and soak over-night.
  7. Drain and rinse peas.
  8. Cover with fresh water, two inches higher than the peas.
  9. Add pork and onions.
  10. Add carrots and/or turnips if desired.
  11. Add pepper, and salt if needed.
  12. Simmer gently, (do not boil), for several hours.
  13. Halfway through cooking, add savory and mustard.
  14. Stir thoroughly.

Plating

Cookware for this recipe

  • Large pot
  • Chef's knife
  • Cutting board
  • Grater
  • Wooden spoon
  • Colander
Source not stated by archive.org
Credit

From Art Gallery Of Windsor The Uncommon Cook Book III ( 1994) (1994), printed page 6, digitised by the Internet Archive: https://archive.org/details/art-gallery-of-windsor-the-uncommon-cook-book-iii-1994

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.