XXXIV.— Pea Soup
From A Lenten cookery book (1876).
A historical recipe
A Lenten cookery book, by Lear, Henrietta Louisa, formerly Farrer (1876).
United Kingdom
Known as a British 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 5 ingredients
- A quart of split peas
- a head of celery
- three quarts of water
- one ounce of butter
- two onions
Possible health benefits
General information, not medical advice.
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Celery
High in vitamin K · 29 µg per 100 g, 39% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of folate · 36 µg per 100 g, 18% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Source of protein · 0.7 g per 100 g, 20% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Celery, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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
Chef Wood
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- A quart of split peas, two onions, a carrot, and a head of celery, (chopped,) to three quarts of water.
- Simmer three or four hours over the fire, occasionally adding a little water ;
- pass through a sieve, and boil again, adding one ounce of butter, pepper and salt.
- Serve with dried powdered mint, and dice of fried bread.
- XXXV.
- — Bourgeoise Soup.
- Scrape or peel lightly four turnips, if large cut them ;
- pluck four leeks, and cut into inch long pieces and wash them.
- The same with some bits of celery.
- Pluck and cut four onions ;
- stew all in a small pot, with water, salt, and a little butter.
- (You may fry the turnips first if you think proper.) When these vegetables are thoroughly done, take a pure*e of dried peas, add the vegetables and some pepper, boil altogether, season to taste, and serve.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler
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Sieve