VEGETABLE SOUP

¼ lb of rice;
4onions;
2 oz of dripping or butter;
4 quarts of water;
2 heads of celery;
1 quart of split peas;
A little pepper and salt;
5 small carrots;
1 potato;
½ oz of sugar;
½ pint of very young green peas.

Soak the peas over night. Melt the butter in a pan; add the sliced carrots, onion, potatoes, celery, and the peas; fry the whole a nice brown, and put it into a stew pan with the water. Stew slowly for 4 hours; then stain off the liquor and rub the vegetables through a sieve. Return the purée to the pan with the liquor and reheat. Season with the pepper and salt, and, if in season, add 1 pint of boiled green peas just before serving.
For 8 or 9 persons. Time - 4 hours..

Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.

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