American
Split Pea Soup
A historical lunch recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 1 cup 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
Make it
Method
- 1
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.
- 2
The water in which a ham has been cooked may be used; in such case omit salt.
Source & rights
Where this recipe comes from
Split Pea Soup, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.