Split Pea Toast Points

The original recipe which asks the reader to "Take a quart of white Pease or more, and seethe them in fair Water, close, until they do cast all their husks, the which cast away as long as any will come up to the top. And when they be gone; then put into the Pease two dishes of Butter, and a little Vergious, with Pepper and Salt, & a little fine powder of March. And so let it stand till you will occupy it, and serve it upon sops. You may see the Porpoise and Seal in your pease, serving it forth two pieces in a dish."

Courses: Soup
Serves: 12 people

Recipe Ingredients

5 cups	1185ml	Water
1		Bag yellow split peas - (16 oz)
1 cup	198g / 7oz	Butter - (2 sticks) - cut into pieces
3 tablespoons	45ml	Verjuice
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3/4 teaspoon	3.8ml	Ground celery seed - or to taste
6		White sandwich bread

Recipe Instructions

Bring the water to boil in a large saucepan. Add the split peas and return to a boil. Lower the heat and simmer, covered, until the peas have become a puree, about 2 to 3 hours. Remove the lid from time to time and stir. Add more water if necessary to prevent scorching.

When the peas are done, stir in the butter 1 tablespoon at a time. Stir in the verjuice (or lemon juice), salt, pepper and ground celery seed.

Toast the bread and cut off the crusts. Cut into triangles. Spoon the peas over the toast points and serve hot.

Each serving: 370 calories; 14 grams protein; 38 grams carbohydrates; 0 fiber; 19 grams fat; 12 grams saturated fat; 50 mg. cholesterol; 313 mg. sodium.

This recipe yields 10 to 12 servings.

Source:
The Los Angeles Times, 02-18-2004

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