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Time: Peas 2-1/2 hours, vegetables 1 hour; altogether 4 hours

Ingredients
  1. 1-1/2 pint of split peas
  2. a teacupful of gravy
  3. 4 young onions
  4. 1 lettuce cut small
  5. 1/2 a head of celery
  6. 1/2 a pint of asparagus cut small
  7. 1/2 a pint of cream
  8. 3 quarts of water
  9. spinach juice (for colouring)
Directions
  • Boil the peas,
  • Rub them through a sieve
  • Add the gravy,
  • Stew by themselves the celery, onions, lettuce, and asparagus, with the water
  • After this, stew altogether
  • Then add the colouring and cream, and serve.
    • Source: The Book of Household Management by Isabella Beeton (1859)
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