Pork or bacon pieces boiled with peas, carrots or parsnips, onions, and sweet herbs. The peas pulped to serve (Eaton 1822, Soyer 1845)
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);
PEAS AND PORK. Two pounds of the belly part of pickled pork will make very good broth for peas soup, if the pork be not too salt. If it has been in salt several days, it must be laid in water the night before it is used. Put on three quarts of soft water, or liquor in which meat has been boiled, with a quart of peas, and let it boil gently for two hours. Then put in the pork, and let it simmer for an hour or more, till it is quite tender. When done, wash the pork clean in hot water, send it up in a dish, or cut into small pieces and put with the soup into the tureen.
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