AnythingButWork Cities Food & Drink Gardening Health History Learning Science Society Travel Updates

Victorian Cookery: Recipes and History

Victorian Cookery: Recipes and History
by Maggie Black
  With more than 30 recipes covering the whole range of Victorian society, this book gives a fascinating insight into the way food was prepared and enjoyed by our ancestors.
  More information and prices from: - British pounds - US dollars - Canadian dollars - Euros - Euros

Victorian Pea Soup Recipes

From 'The Dictionary of Daily Wants' - 1859

PEAS SOUP.- There are various ways of making this well-known and agreeable soup. The following are among the most approved recipes:

1. Save the liquor of boiled pork or beef: if too salt, dilute it with water, or use fresh water only, adding the bones of roast beef, a ham or gammon bone, or an anchovy or two. Simmer these with some good whole or split peas; the smaller the quantity of water at first the better. Continue to simmer till the peas will pulp through a cullender; then set on the pulp to stew - with more of the liquor in which the peas were boiled - two carrots, a turnip, a leek, and a stick of chopped celery, till all are quite tender. When ready, put into a tureen .some fried bread cut into dice, dried mint rubbed fine, pepper and salt, and pour in the soup.

2. Wash a quart of split peas, and put them into a cloth; when boiled tender, rub them through a sieve into six quarts of boiling stock; take six onions, two bay-leaves, an ounce of allspice, three sprays of thyme, or three of marjoram; put them all into a stewpan with an ounce of butter, until they are of a brown colour; put them into the stock, and boil for ten minutes; then strain it through a sieve, and let it boil ten minutes more; serve with mint, and with toast cut into squares.

3. Put into a pan six pounds of pork, well soaked and cut into eight pieces, pour six quarts of water over it; add a pound of split peas, a teaspoonful of sugar, half a teaspoonful of pepper, and four ounces of fresh vegetables; let these boil gently for two hours, or until the peas are tender. Strain through a sieve and serve.

4. Wash a quart of split peas, which put into a stewpan with half a pound of streaked bacon, two onions sliced, two pounds of veal or beef, cut into small pieces, together with a little parsley, thyme, and bay-leaf; add a gallon of water, with a little salt and sugar, place it upon the fire, and when boiling, stand it at the side until the peas are boiled to a pulp and the water is reduced to one-half; then take out the meat, put it upon a dish, to be eaten with the bacon, keeping it hot in the meantime, rub the soup through a hair sieve, put it into another stewpan, and when boiling, serve.

5. Put a pint of split peas into four quarts of water, with two ounces of butter, three pounds of beef, one pound of crushed bones, and a knuckle of ham, or half a pound of good bacon; add two carrots, three turnips, a head of celery, four onions, and a seasoning of salt and pepper; boil for about three hours; then crush the pulp from the peas, through a sieve, and serve it up, making of the meat a separate dish, if desired.

6. Green peas soup. Pat two quarts of green peas into a stewpan with a quarter of a pound of butter, a quarter of a pound of lean ham cut into small dice, two onions sliced, and a few sprigs of parsley; add a quart of cold water, and rub all well together; then pour off the water, cover the stewpan close, and set it over a brisk fire, stirring the contents of the stewpan round occasionally; when very tender, add two tablespoonfuls of flour, which mix well; in mashing the peas against the sides of the stewpan, add two quarts of stock, a tablespoonful of sugar, and a seasoning of pepper and salt; boil all well together for five minutes, then rub it through a tammy or hair sieve; then put it into another stewpan with a pint of boiling milk; boil for five minutes, skim well, and pour it into a tureen: serve with toasted bread cut into squares.

Victorian Pea Recipes

More Victorian Recipes makes minimal use of cookies, including some placed to facilitate features such as Google Search. By continuing to use the site you are agreeing to the use of cookies. Learn more here

Linked sites
Privacy Policy
Garden Guide
British Isles
City Visit Guide
Copyright © 2006-2024 Alan Price and contributors. All rights reserved.