{"id":6688,"slug":"split-pea-soup-milchig","title":"SPLIT PEA SOUP (MILCHIG)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one quart of peas","one gallon of water","a few potatoes","a large celery root","a little parsley","a little onion","a small carrot","a small clove of garlic","a tablespoon of flour","a little cold water","croutons"],"ingredients_norm":["pea","water","few potato","celery root","little parsley","little onion","carrot","garlic","flour","little cold water","crouton"],"steps":["Soak peas in lukewarm water over night.","Use one quart of peas to one gallon of water.","Boil about two hours with the following vegetables: a few potatoes, a large celery root, a little parsley and a little onion, a small carrot cut up in cubes and a small clove of garlic.","When boiled down to half the quantity, press all through colander.","If soup is too thin, take a tablespoon of flour blended with a little cold water in a saucepan and add to the peas already strained.","Serve with croutons."],"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/12350","source_ref":"pg:12350:w8:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.96,"content_hash":"51eaed27279842f9baba799a330f8d57d643149acd1dc5b568e3aa12ba9a6a76","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T16:54:26Z","notice":"Historical recipe, 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/split-pea-soup-milchig"}