Cut up two and a-half pounds of pickled pork, or some pork cuttings, or else the same quantity of scrag end of neck of MUTTON, or leg of beef, and put any one of these kinds of meat into a pot with a gallon of water, three pints of split or dried peas, previously soaked in cold water over-night, two carrots, four onions, and a head of celery, all chopped small; season with pepper, but no salt, as the pork, if pork is used, will season the SOUP sufficiently; set the whole to boil very gently for at least three hours, taking care to skim it occasionally, and do not forget that the peas, etc., must be stirred from the bottom of the pot now and then; from three to four hours’ gentle boiling will suffice to cook a good mess of this most excellent and satisfying SOUP. If fresh meat is used for this purpose, salt must be added to season it. Dried mint may be strewn over the SOUP when eaten.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss