NEWFOUNDLAND STYLE HAM AND SPLIT PEA SOUP WITH DOUGH BOYS

We prepared a recipe for ham and split pea soup with dough boys from the Barry C. Parsons, Rock Recipes; The Best Food from My Newfoundland Kitchen. Our final reflections on this project are as follows. The most interesting thing we learned about this recipe was the use of dough boys as a cheap “filler” ingredient to increase satiety in the working class. Most of our classmates indicated they would prefer to consume this recipe in the fall or winter when it was getting cold outside, and were concerned about the salt content. Overall, we found Newfoundland style ham and split pea soup to be an affordable, enjoyable, and relatively easy homecooked meal that was well received by our classmates. Enjoy!