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English cookbook, ca. 1824
Page 7
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To make Green Pea Soup Take a peck of green Peas, shell and boil them in spring water till they are soft, and then work them in a seive; Take the water in which the Peas are boiled put into it 2 or 3 [?] of ham a goof knuckle bone of Veal a few beet leaves shred small; a Turnip, 1 Carrots, and a little more water set it upon the fire and let it boil an hour and a half, strain the gravy with a bowl and mix it with the Pulp put in a little [juice?] of Spinach to give it a fine color, then give it a gentle boil to take off the [?] of the spinach, and slice in the white part of a head of celery, add a bunch of
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To make Green Pea Soup Take a peck of green Peas, shell and boil them in spring water till they are soft, and then work them in a seive; Take the water in which the Peas are boiled put into it 2 or 3 [?] of ham a goof knuckle bone of Veal a few beet leaves shred small; a Turnip, 1 Carrots, and a little more water set it upon the fire and let it boil an hour and a half, strain the gravy with a bowl and mix it with the Pulp put in a little [juice?] of Spinach to give it a fine color, then give it a gentle boil to take off the [?] of the spinach, and slice in the white part of a head of celery, add a bunch of
Szathmary Culinary Manuscripts and Cookbooks
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