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Puree of Split Peas

From The Chicago Record cook book (1896).

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A historical recipe

The Chicago Record cook book, by Chesbrough, Mary Mott, [from old catalog] ed (1896).

United States

Known as an American 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 4 ingredients

  1. a spoon of soda
  2. one quart of water
  3. a tablespoon butter
  4. one-half teaspoon salt

Cook safely

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

  • 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.

Method

  1. One cup split peas soaked over night in cold water.
  2. Put on to boil with half a spoon of soda, let boil ten minutes, drain, blanch and drain again.
  3. Put back on stove with one quart of water and a little ham or mutton.
  4. Boil two hours, press through colander, return to fire, add a tablespoon butter and tablespoon flour rubbed together, boil two or three minutes, add one-half teaspoon salt and a little pepper and serve.

Plating

Cookware for this recipe

  • Saucepan
  • Colander
Source not stated by archive.org
Credit

From The Chicago Record cook book (1896), printed page 114, digitised by the Internet Archive: https://archive.org/details/chicagorecordcoo00ches

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.