1 qt. green peas
1 qt. soft water
Yolks of 2 eggs
1 tbsp. flour
1 tbsp. butter
Salt and pepper to taste

First wash your pea pods before shelling and souse them well to get the dust and sand off. Do not wash the peas after they are shelled as you loose the sweet juice that is in the inside of the pod. Shell them and put them into the cold water with salt; boil about 20 minutes until fit for eating, according to age. Rub through a sieve, return to soup kettle with a pint or more of milk or cream. Stir butter and flour together smoothly, then stir in boiling soup. Boil 5 minutes.