Spiced Up Antique Vegetarian Recipe: Split Pea Soup (1911)

Original Recipe
The Laurel Health Cookery (1911)
Evora Bucknum Perkins
Peas Puree
1 cup split peas 1 small onion, sliced
3-4 tablespns. raw nut butter salt
1/2 large bay leaf water
A few celery tops or 1/4 teaspn. celery seed celery seed in piece of muslin
1 tablespn. butter
1/2 tablespn. flour
A pinch of sage
1 teaspn. grated onion
Cook peas, raw nut butter, bay leaf, celery tops and onion all together in salted water, rub through colander, turn on to butter and flour which have been heated together (or the butter and flour may be rubbed together and stirred into the puree), add necessary water, salt, sage and the teaspoon of fresh grated onion ; simmer for 5 m. Serve with strips of bread, or finger croutons. The teaspoon of onion at the last is very important.

Spiced Up Version
1 cup split peas
3 tbs nut butter
1 small bay leaf
1/4 tsp celery seed
Pinch sage
1 small onion, chopped
Broth
1 tbs butter
1/2 tbs flour
1 tspn grated onion
1 carrot, chopped
2 celery stalks, chopped
2 small potatoes, chopped
Saute the onion in the butter and add the flour. Add broth and the rest of the ingredients except sage and 1/4 tsp grated onion. Bring to a boil and then reduce heat and simmer 2 hours. Add more broth as needed. 5 minutes before the soup is finished add sage and grated onion.

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