DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Anne Bayne booke [of recipes] circa 1700

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Anne Bayne booke [of recipes] circa 1700

Page 84

(84)
To make a peas soop
Take a quarter of a peck of white peas if you can git
them split they are the best put them into your pot
& fill it with cold water you must doe it either the night
before or very early in the morning. when the peas are
soft & your water thickened with them take of your pot
& [pouer?] them into a haire seive set them over a cleane
pan & git thro all you can. then set it on the fire againe
& put in an onion & some parsily small shred. & a
handfull of sallery well pickt & washt & shred but
not too small & let it boile very well. then put in
halfe a gill of Creame & a good lump of butter.
then have ready fryed some toasts of white bread
fryed in butter & put into your dish & [pouer?] your
soop upon it & serve it up. garnish your dish with
white bread crust grated. if you please you may put
a peice of bacon or hung beefe into your pot or
any other meat you have to give it a strong taist.

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(84) To make a peas soop Take a quarter of a peck of white peas if you can git them split they are the best put them into your pot & fill it with cold water you must doe it either the night before or very early in the morning. when the peas are soft & your water thickened with them take of your pot & [pouer?] them into a haire seive set them over a cleane pan & git thro all you can. then set it on the fire againe & put in an onion & some parsily small shred. & a handfull of sallery well pickt & washt & shred but not too small & let it boile very well. then put in halfe a gill of Creame & a good lump of butter. then have ready fryed some toasts of white bread fryed in butter & put into your dish & [pouer?] your soop upon it & serve it up. garnish your dish with white bread crust grated. if you please you may put a peice of bacon or hung beefe into your pot or any other meat you have to give it a strong taist.