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Military Cookery Manuscript, the London School of Cookery, September 30-November 9, 1940
Page 45
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Lecture [eNc?] Perrier 14/10/40. Soups Green Pea Soup 10 LBS. Green split peas 1 LBs. Carrots 1 LBs Onions 1 Ham bone 25 quts Water Method Thoughly wash peas in two or three waters. Place on to boil. When boiling skim. Add veg. whole. (Can be used again) Simmer till cooked. When cooked pass through sieve Salt to taste. Serve.
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Lecture [eNc?] Perrier 14/10/40. Soups Green Pea Soup 10 LBS. Green split peas 1 LBs. Carrots 1 LBs Onions 1 Ham bone 25 quts Water Method Thoughly wash peas in two or three waters. Place on to boil. When boiling skim. Add veg. whole. (Can be used again) Simmer till cooked. When cooked pass through sieve Salt to taste. Serve.
Szathmary Culinary Manuscripts and Cookbooks
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