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English cookbook, 1799
Page 140
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Green Pease Soup without Meat Take 6 cucumbers pared and sliced the long way, 6 lettices the out side leaves to be taken off & sliced the long way, of parsley & onions each a handful and one pint of Pease young and green, put them all in a stew pan with two ounces of butter but not any water, put the onions at the bottom let them stew gently two hours or till the Herbs are quite tender add a spring of mint to them, when the herbs are almost enough boil a pint of old Peas in 3 pints of water quite tender and pulp them into the water they are boiled in and put it to the herbs with pepper & salt to your taste make it hot and serve it up. you may make it over night approved Mrs Edmundson
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Green Pease Soup without Meat Take 6 cucumbers pared and sliced the long way, 6 lettices the out side leaves to be taken off & sliced the long way, of parsley & onions each a handful and one pint of Pease young and green, put them all in a stew pan with two ounces of butter but not any water, put the onions at the bottom let them stew gently two hours or till the Herbs are quite tender add a spring of mint to them, when the herbs are almost enough boil a pint of old Peas in 3 pints of water quite tender and pulp them into the water they are boiled in and put it to the herbs with pepper & salt to your taste make it hot and serve it up. you may make it over night approved Mrs Edmundson
Szathmary Culinary Manuscripts and Cookbooks
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