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Carr family cookbook, 1741-1753
Page 84
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A green pea soup Take half a bushell of peas, divid the great from the smal, boil the smallst in two quarts of water, the biggest, in one quart, when they are well boild, bruise the biggest & when the thin is drained from it, boil the thick in as much cold water as will cover it, then rub away the skins, and take a little spinnage, mint, sorrel, lettuce, & parsley & a quantity of marigolds, wash, mince, & boil these in three quaters of a pound of butter, with a little flower shaked over it, drain the small peas, save the watr & mingle all well together & a spoonful of white pepper put the liquor to the butter & let them boil it up
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A green pea soup Take half a bushell of peas, divid the great from the smal, boil the smallst in two quarts of water, the biggest, in one quart, when they are well boild, bruise the biggest & when the thin is drained from it, boil the thick in as much cold water as will cover it, then rub away the skins, and take a little spinnage, mint, sorrel, lettuce, & parsley & a quantity of marigolds, wash, mince, & boil these in three quaters of a pound of butter, with a little flower shaked over it, drain the small peas, save the watr & mingle all well together & a spoonful of white pepper put the liquor to the butter & let them boil it up
Szathmary Culinary Manuscripts and Cookbooks
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