Green Pea Soup Recipe
From Tested Recipes for the Modern Hostess by Daisy Wilson Barnet, 1906. Section 1 of 4.
1/2 pk. peas. 1/2 teaspoonful salt. 1 doz. spinach leaves. 1/2 teaspoonful sugar. 1 head lettuce. 1/2 a cucumber. 1/4 teaspoonful white pepper. A slight grating of nutmeg. 2 tablespoonfuls flour. 2 tablespoonfuls butter. 1 pt. of milk.
Shell the peas, cover with cold water, and set aside. Break up the pods and put them, with the spinach leaves, into a kettle with 1 quart of boiling water and 1 pint of stock, and allow them to simmer 1/2 hour. Add 1 head of sliced leaf lettuce, salt and sugar, and boil until spinach and lettuce are pulpy. Rub through a sieve. Boil the peas and cucumber in a little salt water, mash and press through a sieve. Mix the two pulps, add seasonings, the milk and the thickening.
Green Pea Soup No. 2
A mock green pea soup may be made of White Sauce and mashed potato, colored with Price's Coloring Liquid.