Saturday, February 10, 2018

Vintage 1950s Food

Instead of chicken soup, this was the staple in my house for when we got sick. Our neighbor gave this recipe to my mother when she was a new mother and she was sick. Since it worked, she made tons of it at the beginning of winter (in New York) and froze it in individual servings. I still make it today for a cold winter night with cornbread.

Split Pea Soup
1 c dried green split peas                         1-1/2 quarts water
Beef knuckle, cracked or ham bone       1 bay leaf
1 No. 2 can (2-1/2 c) tomatoes               1 t salt
1 med. onion, peeled and chopped                 dash pepper

Wash and pick over peas. Add remaining ingredients. Cover, simmer 2 hours, stirring occasionally. If the soup thickens too much, add additional boiling water. Remove bone. Press soup through a sieve. Serve hot with croutons. makes 6 servings.

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