Recipe: French Pea Soup

Soak one cup of dried peas over night and then in the morning drain and place in a Saucepan, adding

  • Two quarts of water.
  • Simmer gently until tender and then pass through a sieve and add
  • Two large onions, grated,
  • Two tablespoons of parsley, minced fine,
  • Six whole cloves,
  • One small bay leaf,
  • One-half cup of strained canned tomatoes.

Simmer slowly for thirty minutes and then serve with toasted strips of bread.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss