Name: Cream of Green Peas Soup
Ingredients: 2 teaspoons of sugar may be added; 1 level tablespn; salt

Cream of Green Peas Soup

Ingredients

2 teaspoons of sugar may be added
1 level tablespn
salt

Directions

Combine 1 pint stewed or canned, well matured green peas, 1-1½ quarts rich milk, and salt.
Heat peas, rub through a colander, add hot milk gradually, stirring, then add salt.
Heat well, serve.
If peas are not sweet, add 2 teaspoons of sugar.
The soup may be thickened with 1 tablespoon of flour.
It may also be flavored with stalks of celery or slices of onion, for variety; but nice-flavored peas do not require any additional flavoring.

Nutrition, whole recipe (rough)

49Calories

0 gProtein

0 gFat

13 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Green peas (in the method): Provide the main body, flavor and color of the soup.
Milk (in the method): Supplies the liquid and creamy richness that makes up the soup.
Flour (in the method): Thickens the soup slightly when used.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.