Victorian cuisine is known for its intricate and elegant dishes that were created to showcase the wealth and social status of those who enjoyed them. In the late 1800s, cookbooks became popular and helped to standardize recipes and cooking techniques. This 1890s cookbook (and the recipe we’re sharing from it) serves as a testament to the cooking styles and ingredients that were favored during the Victorian era.
In the Victorian era, food was often heavily processed and covered in sauces to hide its natural flavors and appearance. Peas, in particular, were often mashed and mixed with other ingredients to create dishes that were both filling and flavorful. This green pea soup recipe, however, is a simpler and more straightforward dish that showcases the fresh taste of the peas themselves. By using just a few basic ingredients, this recipe creates a soup that is both hearty and comforting. It is a nod to a bygone era when cooking was about nourishment rather than showmanship. Pair the soup with an old-fashioned sandwich for a complete meal.
About the Cookbook
Cooking School Recipes by Amy Barnes. Published in 1890.
