DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 47

Green Pease Soup -
Take some cucumbers pare them slice the white part of them goss Lettices a Sprigg of mint, 2 or 3 onions a little pepper & Salt a pint of Green Pease some Parsley a Quarter of a pd of Butter Stew these together an hour in weak Broth or Water an hour an half take a pint of old pease boil them enough for eating mixt the pulp with a little of the Water they were boil'd in make them as thick as you please & send it to table. 
Amulet For Ornamenting
Take three deep half penny plates, break into one of them 3 eggs beat them, and strain them through a sieve, adding a little cochineal to make red; then take six eggs, break them, put the whites into one plates, and the yolks into another; beat them & colour the whites with spinnage juice to make them green; let the yolks be of their own colour for yellow;
have ready a stew pan with some boiling water fix the plate that it may just touch the water put a cover over it, and some fire on the cover let the stew-pan boil slowly keeping the fire on the top of the cover, when the eggs are hard, take out the plate and put annother, and so on, tilll these are all done.

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Green Pease Soup - Take some cucumbers pare them slice the white part of them goss Lettices a Sprigg of mint, 2 or 3 onions a little pepper & Salt a pint of Green Pease some Parsley a Quarter of a pd of Butter Stew these together an hour in weak Broth or Water an hour an half take a pint of old pease boil them enough for eating mixt the pulp with a little of the Water they were boil'd in make them as thick as you please & send it to table. Amulet For Ornamenting Take three deep half penny plates, break into one of them 3 eggs beat them, and strain them through a sieve, adding a little cochineal to make red; then take six eggs, break them, put the whites into one plates, and the yolks into another; beat them & colour the whites with spinnage juice to make them green; let the yolks be of their own colour for yellow; have ready a stew pan with some boiling water fix the plate that it may just touch the water put a cover over it, and some fire on the cover let the stew-pan boil slowly keeping the fire on the top of the cover, when the eggs are hard, take out the plate and put annother, and so on, tilll these are all done.