Mrs Beeton Green Pea Soup
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
3 pints of green peas,
1/4 lb. of butter,
2 or three thin slices of ham,
6 onions sliced,
4 shredded lettuces,
the crumb of 2 French rolls,
2 handfuls of spinach,
1 lump of sugar,
2 quarts of common stock.
Mode.—Put the butter, ham, 1 quart of the peas, onions, and lettuces, to a pint
of stock, and simmer for an hour; then add the remainder of the stock, with the
crumb of the French rolls, and boil for another hour. Now boil the spinach, and
squeeze it very dry. Rub the soup through a sieve, and the spinach with it, to
colour it. Have ready a pint of young peas boiled; add them to the soup, put in
the sugar, give one boil, and serve. If necessary, add salt.
Time.—2–1/2 hours. Average cost, 1s. 9d. per quart.
Seasonable from June to the end of August.
Sufficient for 10 persons.
Note.—It will be well to add, if the peas are not quite young, a little sugar.
Where economy is essential, water may be used instead of stock for this soup,
boiling in it likewise the pea-shells; but use a double quantity of vegetables.
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