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Edward Kidder cookbook, ca. 1700
Page 29
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Pease Soup. Boyle a qt. of good seed pease tender & thick strain & wash if thro' wth. a pt. of milk yn. put thereto a pt. of strong broth boyld wth. balls a little spiremint & a diyd french roul season it wth. pepper & salt cut a turnip in dice fry it it & put it in Green Pease Soup Wipe yor. pescods sheal & scald ye. shells strain & pound ym. in a mortor wth. scalded parsley young onions & a little mint yn. soak a french roul boyle these together in a clear mutton broth a faggot sweet herbs seasond wth. pepper salt & nutmeg yn. strain it thro' a culender put ye. pottage in a dish put in ye. midle yor. larded veal a forcd foul chicken or a rabbit garnish it wth. scalded parsley & cabbatch lettuce
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Pease Soup. Boyle a qt. of good seed pease tender & thick strain & wash if thro' wth. a pt. of milk yn. put thereto a pt. of strong broth boyld wth. balls a little spiremint & a diyd french roul season it wth. pepper & salt cut a turnip in dice fry it it & put it in Green Pease Soup Wipe yor. pescods sheal & scald ye. shells strain & pound ym. in a mortor wth. scalded parsley young onions & a little mint yn. soak a french roul boyle these together in a clear mutton broth a faggot sweet herbs seasond wth. pepper salt & nutmeg yn. strain it thro' a culender put ye. pottage in a dish put in ye. midle yor. larded veal a forcd foul chicken or a rabbit garnish it wth. scalded parsley & cabbatch lettuce
Szathmary Culinary Manuscripts and Cookbooks
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