Pease Soup

Boil a Hough of Beef, with a Pound and a Half of Pease, till they are all dissolved, then strain it and put in it whole onions and spice, salt it to your Taste, brown some Butter and Flour and mix with it: You may put boil’d Sellery cut in Dice in it, if you please.

From Elizabeth Cleland, A New and Easy Method of Cookery, 1755

Pea Soup (modern)

  • 1 quart dried green peas
  • 3 quarts of water
  • 3 onions
  • 4 oz. butter rolled in flour
  • Pinch of both pepper and salt
  • Salt pork or bacon
  • 1 teaspoon of powdered celery seed
  • Toast

Put peas, onions, salt, and pepper into the water and boil for 2 hours. Once the peas are soft, mash all together until there are no longer any lumps. Add the butter, the pork/bacon, and the celery seed. Allow to simmer until the bacon is cooked. When serving the soup, place the toast in the bowl first then ladle the soup over it. Serve warm.

This project was developed through a Teaching American History Grant partnership between Anne Arundel County Public Schools, the Center for History Education at the University of Maryland, Baltimore County (UMBC) and Historic London Town and Gardens.