Soups and Broths
 

PEA SOUP

One pint of split peas; soak over night in a quart of water; in the morning put with one half pound of salt pork; boil slowly all fore-noon, adding water when necessary; strain through a sieve; season with salt, a little sugar and nutmeg; take stale bread and toast quite brown; spread with butter and cut in small pieces and serve with soup.

Mary A. Halpin, Newport, R. I.

Source: Modern Housekeeping Magazine, August 1905, Transcribed by C. Anthony