Archive recipe

Pea Soup (Green)

Name: Pea Soup (Green)
Ingredients: 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

A historic Victorian British dish of green peas, butter, thin slices of ham, onions sliced and lettuces. Adapted from Pea Soup (Green), from The Book of Household Management (1861).

Adapted from Pea Soup (Green), in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/pea-soup-green.md.

The dish

3 of 9 items checked

Pea Soup (Green)

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3 of 9 items checked · 5 aisles

Produce

3 pintsgreen peas
6onions sliced
4lettucesChecked by You
2 handfulssspinach

Meat & Poultry

2thin slices of ham

Dairy & Eggs

¼ lbbutterChecked by You

Bakery

the crumb of 2 French rolls

Pantry / Durable

1lump of sugarChecked by You
2 quartscommon stock

Cooking Instructions

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

Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)