Green Pea Soup from the 19th Century

Experience the richness of tradition with this classic Victorian green pea soup, perfect for warming your soul on a chilly day.

Green pea soup with a side of bread

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.

Cooking school recipes cookbook

About the Cookbook

Cooking School Recipes by Amy Barnes. Published in 1890.

Green pea soup with a side of bread

Victorian Green Pea Soup

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • Fresh Peas, 1 quart, or Canned, 1 can
  • Stock or water, 1 pint
  • Milk, 1 cup
  • Cream, 1 cup
  • Salt, 1 teaspoonful
  • Pepper, 1 saltspoonful
  • Butter, 1 tablespoonful
  • Flour, 1 tablespoonful
  • Onion, 1 small


  1. When fresh peas are used, put them in one pint boiling water, and boil with the onion till they will mash easily. Then add the one pint of stock or water.
  2. If canned peas are used, add this at first and cook till they will mash easily.
  3. When soft, cook the butter and flour together till smooth and frothy, add the soup to it gradually, and return to the saucepan.
  4. Add the milk, cream, salt and pepper.
  5. Strain through a fine puree strainer, mashing all the pulp through.
  6. Heat again, being careful not to burn it, and serve.
  7. Old, hard peas may be used, but must be cooked till soft. A cupful of whipped cream added after the soup goes into the tureen is a pleasing addition.
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