Pea Puree

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 2 cups dried peas
  • ½ teaspoon sugar
  • 3 pints cold water
  • teaspoons salt
  • lb. of bacon or other fat
  • 1 speck white pepper
  • 1 large onion


Pick over and wash the peas.

Soak over night, or for several hours in cold water.

Put them on to boil in three pints of fresh, cold water and let them simmer until dissolved. Keep well scraped from the sides of the kettle.

When soft, rub through a strainer, add a little boiling water or soup stock, add seasoning and beat.

Put bacon cut in small cubes into a frying pan and cook until light yellow, add onion cut in dice and continue cooking with the bacon until brown. Serve puree like mashed potatoes. Pour the bacon and onion over it before serving. Serve hot.