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American cookbook, 1886
Page 40
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Make a tureen of Count Rumford's Soup 1/2 lb of split pease boiled for three hours, then strained and put on the fire with a few carrots, parsley, celery or any vegetable to your taste, with a small cup of rice, and some cayenne pepper, the whole boiled well together, till you think it ready. If made with a bone of meat, so much the better, but very good without any.
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Make a tureen of Count Rumford's Soup 1/2 lb of split pease boiled for three hours, then strained and put on the fire with a few carrots, parsley, celery or any vegetable to your taste, with a small cup of rice, and some cayenne pepper, the whole boiled well together, till you think it ready. If made with a bone of meat, so much the better, but very good without any.
Szathmary Culinary Manuscripts and Cookbooks
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