Green Pea Soup
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a pound of dry green peas
- a teaspoonful of bicarbonate of soda
- three-and-a-half pints of water
- five big potatoes
Method
- Put half a pound of dry green peas to soak overnight in water, with a teaspoonful of bicarbonate of soda in it.
- In the morning take out the peas and put them on the fire in about three-and-a-half pints of water.
- When the peas are nearly cooked, add five big potatoes.
- When all is cooked enough for the skins to come off easily, rub all through a sieve.
- Fry in some butter four or five onions and five or six leeks till they are brown, or, failing butter, use some fat of beef;
- add these to the peas and boil together a good half-hour.
- If possible, add a pig's trotter cut into four, which makes the soup most excellent.
- When ready to serve, remove the four pieces of trotter.
- Little dice of fried bread should be handed with the soup.