Put in a pan six pounds of pork, well soaked and cut into eight
pieces; pour six quarts of water over; one pound of split peas; one
teaspoonful of sugar; half a teaspoonful of pepper; four ounces of
fresh vegetables, or two ounces of preserved, if handy; let it boil
gently for two hours, or until the peas are tender. When the pork is
rather fat, as is generally the case, wash it only; a quarter of a
pound of broken biscuit may be used for the soup. Salt beef, when
rather fat and well soaked, may be used for pea soup.