{"id":3863,"slug":"cream-of-pea-soup","title":"CREAM OF PEA SOUP","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["2 cups Marrowfat peas (or one can).","2 teaspoons sugar.","2 cups water.","1-1/2 cups scalded milk.","1 slice onion.","1-1/2 tablespoons butter.","2 tablespoons flour.","1/2 cup hot cream.","1 teaspoon salt.","1/8 teaspoon pepper."],"ingredients_norm":["marrowfat pea","sugar","water","scalded milk","onion","butter","flour","hot cream","salt","pepper"],"steps":["Peas that are too hard to serve as a vegetable may be used for soup.","Cover them with the cold water and cook until soft.","Rub through sieve, reheat pulp and thicken with butter and flour cooked together.","Scald milk with onion, remove onion, add milk slowly to pea mixture, stirring constantly.","Add hot cream and seasoning.","Serve with Crisp Saratoga Wafers."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:115","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"b89002fe8f2cac730ce16683270662924a422e8369a45ca96f4709371a2afd80","created_at":"2026-08-02T15:45:49Z","updated_at":"2026-08-02T15:50:47Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cream-of-pea-soup"}