Transcribe
Translate
Susan Gilbert cookbook, 1848-1887
Page 130
More information
digital collection
archival collection guide
transcription tips
Green Pease Soup Sheel a peck of pease and boil them in spring water till they are quite soft, then work them through a hair sieve, take the water that your pease were boiled in, and put in a Knuckle of veal, 3 slices of lean Ham, cut 2 Carrots, 1 Turnip, and a few beet leaves shred small, add a little more water to the Meat, set it over the fire and let it boil 1 hour and half, then strain the gravy into a basin, and Mix it with the pulp, and rub in a little juice of spinage which must be beat and squeezed through a cloth, put in as much as will give it a good colour, then give it a gentle boile which will take off the taste of the spinage, slice in the grated part of a head of Celery put in a lump of Sugar the size of a Walnut, take a slice of bread and cut it in little square pieces, cut a little Bacon the same way, fry them a light brown in fresh butter, cut a large Cabbage Lettice in
Saving...
prev
next
Green Pease Soup Sheel a peck of pease and boil them in spring water till they are quite soft, then work them through a hair sieve, take the water that your pease were boiled in, and put in a Knuckle of veal, 3 slices of lean Ham, cut 2 Carrots, 1 Turnip, and a few beet leaves shred small, add a little more water to the Meat, set it over the fire and let it boil 1 hour and half, then strain the gravy into a basin, and Mix it with the pulp, and rub in a little juice of spinage which must be beat and squeezed through a cloth, put in as much as will give it a good colour, then give it a gentle boile which will take off the taste of the spinage, slice in the grated part of a head of Celery put in a lump of Sugar the size of a Walnut, take a slice of bread and cut it in little square pieces, cut a little Bacon the same way, fry them a light brown in fresh butter, cut a large Cabbage Lettice in
Szathmary Culinary Manuscripts and Cookbooks
sidebar
