Split Pea Soup

Name: Split Pea Soup
Ingredients: 1 cup dried split peas; 2½ quarts cold water; 1 pint milk; ½ onion; 3 tablespoons butter; 2 tablespoons flour; 1½ teaspoons salt; ⅛ teaspoon pepper; 2–inch cube fat salt pork

Ingredients

1 cup dried split peas
2½ quarts cold water
1 pint milk
½ onion
3 tablespoons butter
2 tablespoons flour
1½ teaspoons salt
⅛ teaspoon pepper
2–inch cube fat salt pork

Steps

Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer three or four hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and pepper. Dilute with milk, adding more if necessary. The water in which a ham has been cooked may be used; in such case omit salt.

More recipes with peas, milk, onion, butter, flour or pork

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.