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Anne Bayne booke [of recipes] circa 1700
Page 90
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(90) To make a peas soup of greene peas Take a neck of mutton chopt to pieses put to it a posy of sweet herbs an onion a little mace & a little Jamaica pepper & a white loafe cut in 2. Make strong broth of it & have ready shiled & boiled 2 quarts of greene peas. Put them into your broth & let them boile very well in it so serve it up. You must pulp 2 quarts of your boiled greene peas to thicken your soop.
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(90) To make a peas soup of greene peas Take a neck of mutton chopt to pieses put to it a posy of sweet herbs an onion a little mace & a little Jamaica pepper & a white loafe cut in 2. Make strong broth of it & have ready shiled & boiled 2 quarts of greene peas. Put them into your broth & let them boile very well in it so serve it up. You must pulp 2 quarts of your boiled greene peas to thicken your soop.
Szathmary Culinary Manuscripts and Cookbooks
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