| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Penndutch, Soups |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Split peas |
| 1 |
|
Ham bone |
| 3 |
qt |
Water |
| 1 |
tb |
Onion, minced |
| 3 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
c |
Milk |
INSTRUCTIONS
Wash and soak peas in water to cover, overnight. In the morning drain off
the water and cover with 3 quarts of fresh water. Add the ham bone and
onion and cook until peas are soft. Rub through a sieve. Melt the butter
and stir in the flour until well blended and smooth. Add the salt, pepper
and milk and cook, stirring constantly until the mixture thickens. Combine
with the strained liquid and cook until rather thick. Serve hot. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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