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Title: Pease Porridge
Categories: Soups, Pork, Vegetables
Yield: 8 Servings

3 c Split Peas; diced *
Water
1 Ham Bone or Pork Knuckle
1 lg Onion; chopped
1 md Turnip; scraped, diced
1 lg Potato; peeled, diced
2 Ribs celery; w/leaves, diced
2 Sprigs Summer Savory
+=OR=+
2 Sprigs thyme
2 Sprigs Marjoram
1 tb Sea Kelp
+=OR=+
Salt; as needed
Water to cover

* HUH?! How do you "dice" split peas? - UDD

Rinse and pick over peas. Cover w/water and leave to soak
overnight. Next morning, drain, add remaining ingredients,
and bring to boil. Cover pot, turn down heat, simmer for
about 2 hrs. stirring occasionally.

When peas are tender, remove ham bone or knuckle, cut
meat from bone, and return to pot. Take out herb sprigs.
Puree if desired, reheat, and serve in individual bowls,
each topped with a small pat of butter.

Serves 8.

Source: Colonial Cookbook, updated as researched from
The Old Farmer's Almanac 1792.

FROM: Lisa Crawley

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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... The trouble with making mental notes is that the ink fades so fast!
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