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American cookbook, ca. 1850
Page 17
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17 Green Peas Soup this is not so good as one that is enter'd in page 23.. Take twelve Carrots, five large Onions, four Parsnips, wash, scrape, and cut them in long small slices, then take a Quarter of a pound of Butter, fry them tender, and brown them drain the Butter from them, and put three quarts of Water, a little Thyme, Mint, Parsley, and sweet Marjoram, equal Quantity's, let them boil together 'till they are all very tender drain them from the Liquor, and pound them in a Mortar, then put all into the Broth again, and let it boil up, strain it through a Sieve, rub them through with a Wood Spoon, then take a peck of Peas, shell them, and put them into a Stew-Pan. with a Quarter of a Pound of Butter, ten small Onions a little Parsley, let them stew 'till very soft, then pound them in a Mortar, and put them into the Broth, let it boil a little, and strain it through a Sieve, then boil a pint of your Peas very tender, and put into the Soup, let it stand and simmer over a slow Fire, put in Pepper, and Salt to your Taste. Harvey's Fish Sauce Three spoonfuls of Indian Soy, three spoonful of Walnut Catsup, Six Anchovies, two heads of Garlic, a Quarter of an Ounce of Cayenne Pepper, and Cochineal sufficient to color it - Put the above into two Quarts of strong
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17 Green Peas Soup this is not so good as one that is enter'd in page 23.. Take twelve Carrots, five large Onions, four Parsnips, wash, scrape, and cut them in long small slices, then take a Quarter of a pound of Butter, fry them tender, and brown them drain the Butter from them, and put three quarts of Water, a little Thyme, Mint, Parsley, and sweet Marjoram, equal Quantity's, let them boil together 'till they are all very tender drain them from the Liquor, and pound them in a Mortar, then put all into the Broth again, and let it boil up, strain it through a Sieve, rub them through with a Wood Spoon, then take a peck of Peas, shell them, and put them into a Stew-Pan. with a Quarter of a Pound of Butter, ten small Onions a little Parsley, let them stew 'till very soft, then pound them in a Mortar, and put them into the Broth, let it boil a little, and strain it through a Sieve, then boil a pint of your Peas very tender, and put into the Soup, let it stand and simmer over a slow Fire, put in Pepper, and Salt to your Taste. Harvey's Fish Sauce Three spoonfuls of Indian Soy, three spoonful of Walnut Catsup, Six Anchovies, two heads of Garlic, a Quarter of an Ounce of Cayenne Pepper, and Cochineal sufficient to color it - Put the above into two Quarts of strong
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