Mrs Beeton Winter Yellow 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 =
1 quart of split peas,
2 lbs. of shin of beef,
trimmings of meat or poultry,
a slice of bacon,
2 large carrots,
5 large onions,
1 head of celery,
seasoning to taste,
2 quarts of soft water,
any bones left from roast meat,
2 quarts of common stock, or liquor in which a joint of meat has been boiled.
Mode.—Put the peas to soak over-night in soft water, and float off such as rise
to the top. Boil them in the water till tender enough to pulp; then add the
ingredients mentioned above, and simmer for 2 hours, stirring it occasionally.
Pass the whole through a sieve, skim well, season, and serve with toasted bread
cut in dice.
Time.—4 hours. Average cost, 6d. per quart.
Seasonable all the year round, but more suitable for cold weather.
Sufficient for 12 persons.
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