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English cookbook, 1700
Page 21
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21 Pease Soop put your pease to such a quart of water with 6 Onians as you think suffitient to thicken it, let them boile till thay break then take e'm off the fire & rub it through a hair sive, they put to it some cream salt & dry'd mint, then set it on the fire & when it's ready to boile put in a bout 1/4 of a pound of melted butter, & have ready some spinage boiled tender in butter & put into it, & serve it up wth fry'd bread in it, Garnish wth fry'd bread bacon & spinage, less butter serves when you have spinage in it;
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21 Pease Soop put your pease to such a quart of water with 6 Onians as you think suffitient to thicken it, let them boile till thay break then take e'm off the fire & rub it through a hair sive, they put to it some cream salt & dry'd mint, then set it on the fire & when it's ready to boile put in a bout 1/4 of a pound of melted butter, & have ready some spinage boiled tender in butter & put into it, & serve it up wth fry'd bread in it, Garnish wth fry'd bread bacon & spinage, less butter serves when you have spinage in it;
Szathmary Culinary Manuscripts and Cookbooks
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