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Definition of Split-pea soup
1. Noun. Made of stock and split peas with onions carrots and celery.
Lexicographical Neighbors of Split-pea Soup
Literary usage of Split-pea soup
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Mendelssohn Club Cook Book by Mendelssohn Club (Rockford, Ill.) (1909)
"Split Pea Soup. —MARY WALTON. One pound split peas; J ^ pound salt pork; celery
and onion to taste. Soak peas in 2 quarts water over night. ..."
2. The Steward's Handbook and Guide to Party Catering by Jessup Whitehead (1903)
"split-pea soup —Split-peas boiled with salt pork, passed through a seive, in
stock slightly thickened; fried croutons. PUREE OF LENTILS— Lentils boiled with ..."
3. The Household Cyclopædia of Practical Receipts and Daily Wants by Alexander V. Hamilton (1873)
"Winter (split) Pea Soup. —Soak » quart of split peas in soft water for twelve or
fourteen hours, and remove those which float on the top. ..."
4. White House Cook Book: A Selection of Choice Recipes, Original and Selected by Fanny Lemira Gillett (1889)
"SPLIT PEA SOUP. No. 2. One pint of split peas, previously soaked in cold water
over night; wash in cold water and drain; add two-thirds of a medium-sized ..."
5. Macon Cook Book: A Collection of Recipes Tested Principally by Members of by Wesleyan College (Macon, Ga.). Alumnae (1909)
"SPLIT PEA SOUP No. 1. One quart of veal or chicken stock can be used as basis
... SPLIT PEA SOUP No. 2. One teacup of peas, boiled until you can press them ..."
Other Resources:
