Transcribe
Translate
John and Henry Locke cookery archive, item 1, 1852
Page 32
More information
digital collection
archival collection guide
transcription tips
at the same time a few white pepper corns and a few blades of mace, boil it slowly. in the mean while boil a hundred of grass - cut off the heads (to put in the soup when finished) scrape the soft part out of the stalks and add it to the soup rub it through a seive. put it back in the pot with the heads of grass, and half a pound of fresh butter stir it until quite hot, and colour it with spinach boiled and rubbed through a fine seive. _____ Green Pea Soup is made the same, only part of the peas to be rubbed through a seive. and the other part put in whole when the soup is finished, this will not take so much thickening as asparagus on account of the rubbed peas
Saving...
prev
next
at the same time a few white pepper corns and a few blades of mace, boil it slowly. in the mean while boil a hundred of grass - cut off the heads (to put in the soup when finished) scrape the soft part out of the stalks and add it to the soup rub it through a seive. put it back in the pot with the heads of grass, and half a pound of fresh butter stir it until quite hot, and colour it with spinach boiled and rubbed through a fine seive. _____ Green Pea Soup is made the same, only part of the peas to be rubbed through a seive. and the other part put in whole when the soup is finished, this will not take so much thickening as asparagus on account of the rubbed peas
Szathmary Culinary Manuscripts and Cookbooks
sidebar
