Split Pea Soup

This Pre-1940's recipe included in my “Grandma’s Wartime Edition Cookbook”

• Ready In: 4 hrs 10 mins
• Serves: 10-12

Ingredients

• 1  cup  dried split peas
• 3  quarts cold water
• 1⁄2 onion
• 4  inches  cubed salt fat pork
• 1  ham bone
• 2  tablespoons flour
• 2  tablespoons  fat
• 1⁄4 teaspoon pepper
• 1 1⁄2 teaspoons salt

Directions

1. Pick over peas and soak overnight.
2. Drain and add cold water pork, hambone and onion.
3. Simmer 3 or 4 hours or until pease are soft.
4. Rub through a sieve.
5. Add flour mixed with fat to soup.
6. Boil 5 minutes, stirring constantly.
7. Add seasonings.
8. Thin with milk if necessary.