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American cookbook, 1900
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[[heading]] Imperial [[/heading]] 1/2 oz of Cream of Tartar 1 Pint of boiling water strained off- Lemon peel & sugar to sweeten. Pea Soup. Boil a quart of split peas in about 4 quarts of stock when boiled about 1/2 an hour add 3 or 4 carrotts, 3 turnip and a sprig of mint. Stew the whole well until the peas are reduced to a pulp, then add a little salt & cayenne. Pass it through a sieve, pressing the vegetables with it, serve it with fried bread & dried mint.
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[[heading]] Imperial [[/heading]] 1/2 oz of Cream of Tartar 1 Pint of boiling water strained off- Lemon peel & sugar to sweeten. Pea Soup. Boil a quart of split peas in about 4 quarts of stock when boiled about 1/2 an hour add 3 or 4 carrotts, 3 turnip and a sprig of mint. Stew the whole well until the peas are reduced to a pulp, then add a little salt & cayenne. Pass it through a sieve, pressing the vegetables with it, serve it with fried bread & dried mint.
Szathmary Culinary Manuscripts and Cookbooks
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