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English cookbook, 1799
Page 240
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Dry green pea Soup. A gill of peas that have been steeped Onions, Celery, Spinach, Mint, a little parsley & three Lettuces. put though a seive seasoned to your taste. - With water or stock.A little piece of ham is an addition a thin asparagus cut about the size of peas & small pieces of lump sugar to be added. Soup a la Palestine Wash & Pare four dozen Jerusalem Artichokes, boil them in small pieces, with 2 Onions 2 heads of Celery 1/2 lb of lean ham, & two quarts of strong veal stock of a light colour. boil for two hours. Then rub the whole through a Tammy & boil it up again for scum to rise. Add 1/2 pint of boiling cream just as you send it to table. some small pieces of artichokes to be left in
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Dry green pea Soup. A gill of peas that have been steeped Onions, Celery, Spinach, Mint, a little parsley & three Lettuces. put though a seive seasoned to your taste. - With water or stock.A little piece of ham is an addition a thin asparagus cut about the size of peas & small pieces of lump sugar to be added. Soup a la Palestine Wash & Pare four dozen Jerusalem Artichokes, boil them in small pieces, with 2 Onions 2 heads of Celery 1/2 lb of lean ham, & two quarts of strong veal stock of a light colour. boil for two hours. Then rub the whole through a Tammy & boil it up again for scum to rise. Add 1/2 pint of boiling cream just as you send it to table. some small pieces of artichokes to be left in
Szathmary Culinary Manuscripts and Cookbooks
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