Archive recipe

Split Pea Soup

Name: Split Pea Soup
Ingredients: 1 cup split peas; 2 teaspoons chopped onion; 3 teaspoons butter; 3 teaspoons flour; 1.5 teaspoons salt; 0.75 teaspoon pepper; 1 pint milk

A historic Canadian dish of split peas, onion, butter, flour and milk. Adapted from Split Pea Soup, from Canadian Farm Cook Book (1911).

Adapted from Split Pea Soup, in Canadian Farm Cook Book (1911), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/split-pea-soup-3.md.

The dish

2 of 7 items checked

Split Pea Soup

archive.org

2 of 7 items checked · 4 aisles

Produce

1 cupsplit peas
2 tsponionChecked by You

Dairy & Eggs

3 tspbutter
1 pintmilk

Pantry / Durable

3 tspflour

Spices & Seasoning

1½ tspsaltChecked by You
¾ tsppepper

Cooking Instructions

Wash the peas and soak them over night in cold water
Drain and rinse thoroughly
Add 2.5 quarts cold water and the onion
Cook slowly until soft
Rub through a strainer and add the remainder of the liquid
Make a white sauce and cook until it is thick like thick cream
Cooking a ham bone with the soup improves the flavor

Adapted from Open Recipe Archive · Canadian Farm Cook Book (1911; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)