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French Pea Soup

From Our best recipes (1925).

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A historical recipe

Our best recipes, by Montreal Amateur Athletic Association. https://id.oclc.org/worldcat/entity/E39QH7JmqMyDtxXYPRr4kr9DY6 (1925).

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 1 ingredient

  1. 1 onion

Cook safely

  • 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 Ib.
  2. lean salt pork 14 teaspoon soda 2 cups peas (soaked over night) Pepper and salt to taste 1 dessertspoon chopped parsley 3 quarts or more cold water 1 onion (medium) Cook slowly till peas are tender.
  3. Strain (if desired), and serve with croutons.
  4. A.
  5. McL.
  6. Murray, Director M.A.A.A.

Plating

Cookware for this recipe

  • Chef's knife
  • Cutting board
  • Sieve
Source not stated by archive.org
Credit

From Our best recipes (1925), printed page 0, digitised by the Internet Archive: https://archive.org/details/McGillLibrary-rbsc_our-best-recipes_TX7156O971925-c2-25555

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.