The Book of Household Management by Mrs. Beeton

thin slices of ham, 6 onions sliced, 4 shredded lettuces, the crumb of 2 French rolls, 2 handfuls of spinach, 1 lump of sugar, 2 quarts of common stock. _Mode_.--Put the butter, ham, 1 quart of the peas, onions, and lettuces, to a pint of stock, and simmer for an hour; then add the remainder of the stock, with the crumb of the French rolls, and boil for another hour. Now boil the spinach, and squeeze it very dry. Rub the soup through a sieve, and the spinach with it, to colour it. Have ready a pint of _young_ peas boiled; add them to the soup, put in the sugar, give one boil, and serve. If necessary, add salt. _Time_.--2-1/2 hours. _Average cost_, 1s. 9d. per quart. _Seasonable_ from June to the end of August. _Sufficient_ for 10 persons. _Note_.--It will be well to add, if the peas are not quite young, a little sugar. Where economy is essential, water may be used instead of stock for this soup, boiling in it likewise the pea-shells; but use a double quantity of vegetables. WINTER PEA SOUP (YELLOW).