Pea Soup No 3 Recipe

To a quart of split peas put three quarts of water, two good turnips,

one large head of celery, four onions, one blade of ginger, one spoonful

of flour of mustard, and a small quantity of cayenne, black pepper, and

salt. Let it boil over a slow fire till it is reduced to two quarts;

then work it through a colander with a wooden spoon. Set it on the fire,

and let it boil up; add a quarter of a pound of butter mixed with flour;

beat up the yolks of three eggs, and stir it well in the soup. Gut a

slice of bread into small dice; fry them of a light brown; put them into

your soup-dish, and pour the soup over them.

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