This post was originally published in the 1800’s Housewife daily newsletter, on January 12, 2023. Not on the mailing list? You can join here to receive the daily recipe and cooking notes straight to your email.
Here in Maine, it’s a snowy, frigid day, and this cozy pea soup is just the thing. (I actually made this a couple of days ago, and I’m relishing the last of the leftovers right now!)
This is frugal, hearty, 19th century eating at its best. Don’t be tempted to skip the stale-bread croutons, because oh my heavens–they are just so good! Hope you enjoy this delightful soup recipe as much as I have. ~ Anna
Pea Soup, from The New England Cookbook, 1887
PEA SOUP
“Use half a pint, or seven ounces, of dried pease (cost three cents), for every two quarts of soup you want. Put them in three quarts of cold water, after washing them well; bring them slowly to a boil;
add a bone, or a bit of ham, if you have it to spare, one turnip, and one carrot peeled, one onion stuck with three cloves (cost three cents), and simmer three hours, stirring occasionally to prevent burning; then pass the soup through a sieve with the aid of a potato-masher and if it shows any sign of settling stir into it one tablespoonful each of butter and flour mixed together dry (cost two cents); this will prevent settling;
meantime fry some dice of stale bread, about two slices, cut half an inch square, in hot fat, drain them on a sieve, and put them in the bottom of the soup-tureen in which the pea-soup is served; or cut some bits of very hard stale bread, or dry toast, to use instead of the fried bread.
By the time the soup is done, it will have boiled down to two quarts, and will be very thick and good. This receipt will cost you about ten cents. –Twenty-five-Cent Dinners: Miss Juliet Corson (By per. O. Judd Co., Pubs.)”
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Below, you’ll find a printable copy of this recipe. I hope you enjoy it!
Keep your eyes open tomorrow for a lovely soft gingerbread recipe from 1856. We’re going with comfort food during this cold, snowy weather! ~ A
๐ Recipe
Ingredients
- 7 ounces dried peas
- 3 quarts water
- 1 bone or bit of ham
- 1 turnip
- 1 carrot peeled
- 1 onion
- 3 whole cloves
Instructions
- Use half a pint, or seven ounces, of dried pease (cost three cents), for
every two quarts of soup you want. Put them in three quarts of cold
water, after washing them well; bring them slowly to a boil; - add a bone, or a bit of ham, if you have it to spare, one turnip, and one carrot peeled,
- one onion stuck with three cloves (cost three cents), and simmer three hours, stirring occasionally to prevent burning;
- then pass the soup through a sieve with the aid of a potato-masher and
if it shows any sign of settling stir into it one tablespoonful each of
butter and flour mixed together dry (cost two cents); this will prevent
settling; - meantime fry some dice of stale bread, about two slices, cut half an
inch square, in hot fat, drain them on a sieve, and put them in the
bottom of the soup-tureen in which the pea-soup is served; or cut some
bits of very hard stale bread, or dry toast, to use instead of the fried
bread. - By the time the soup is done, it will have boiled down to two quarts,
and will be very thick and good. This receipt will cost you about ten
cents. –Twenty-five-Cent Dinners: Miss Juliet Corson (By per. O. Judd
Co., Pubs.)
Nutrition
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