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Penelope Pemberton cookbook, Dec. 19, 1716
Page 117
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into yr sope at last: ye outher mash very smalle & thine ym with ye water yn boyle ym in if there be not to much if there be lave some out: yn fers ym through a hare sive when ye pulp is cold it will be so thick yt a spoone will stand up in it: when yr gravi & stronge broth is strand take away ye dregs but not ye fat: mix it with ye pulp but lave part out lest it be to thick set it on ye fier Let it boyle if yu think it be not thick anoufe put in more pulp put in a bunsh of time & sweet margerom to tast it: if thare be none put in dride and powderd at last: if yu think yu have to litl soop & yr gravi will bare it put in some water Let ym boyle together a litle yn sason it with salt a litle peper not to much: yn dride time & margerom: yn nere halfe a pound of buter slist in Let it boyle & yn put it in ye dish with fride dises of white bread & a fewe whole pease scaterd in: some likes it with erbs boyld in buter a ye outher & powderd mint
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into yr sope at last: ye outher mash very smalle & thine ym with ye water yn boyle ym in if there be not to much if there be lave some out: yn fers ym through a hare sive when ye pulp is cold it will be so thick yt a spoone will stand up in it: when yr gravi & stronge broth is strand take away ye dregs but not ye fat: mix it with ye pulp but lave part out lest it be to thick set it on ye fier Let it boyle if yu think it be not thick anoufe put in more pulp put in a bunsh of time & sweet margerom to tast it: if thare be none put in dride and powderd at last: if yu think yu have to litl soop & yr gravi will bare it put in some water Let ym boyle together a litle yn sason it with salt a litle peper not to much: yn dride time & margerom: yn nere halfe a pound of buter slist in Let it boyle & yn put it in ye dish with fride dises of white bread & a fewe whole pease scaterd in: some likes it with erbs boyld in buter a ye outher & powderd mint
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