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Penelope Pemberton cookbook, Dec. 19, 1716
Page 118
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A greene Pease soope Take greene pease whilst ye be young fresh sheld: set ym one ye fier with water yn must not put yr pease in tel ye water boyld which must first have some salt put in or ye pease will not boyle greene: when ye are tender take ym from ye water: put ym in a bole & beat ym yn forse so much through a hare sive as yu think will make a dish: yn take ether a neck of mutton or veale cut of ye fleshi part from ye boons mash ye bons very well & put water to it & boyle it to stronge brouth: cut ye fleshi part in prity thine peeses & frie it as yu do for grave & take ye gravi out with a spoone as it coms yn turne it & frie ye outher side when fride turne it into ye with yr broth so do tell yn have frid all: be sure to put no more water to yr bons yn yu think will maike broth anoufe for a dish: it will make ye broth to wake: when yu think all ye goodness is taken out of ye bons & bits of fride meat rune it through a sive take ye broth yu nede not take of ye fat but put it in & put so much of yr pease pulp to it as will make it a good thickness & put in ye first gravi & ye fat but not ye dregs mix ym together yn have redy so much young spinge as yu think will greene it & as much parsley as will tast it well: kock ym both together & strane out ye juse & put it to ye soope so much as to make it greene: be sure not to make
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A greene Pease soope Take greene pease whilst ye be young fresh sheld: set ym one ye fier with water yn must not put yr pease in tel ye water boyld which must first have some salt put in or ye pease will not boyle greene: when ye are tender take ym from ye water: put ym in a bole & beat ym yn forse so much through a hare sive as yu think will make a dish: yn take ether a neck of mutton or veale cut of ye fleshi part from ye boons mash ye bons very well & put water to it & boyle it to stronge brouth: cut ye fleshi part in prity thine peeses & frie it as yu do for grave & take ye gravi out with a spoone as it coms yn turne it & frie ye outher side when fride turne it into ye with yr broth so do tell yn have frid all: be sure to put no more water to yr bons yn yu think will maike broth anoufe for a dish: it will make ye broth to wake: when yu think all ye goodness is taken out of ye bons & bits of fride meat rune it through a sive take ye broth yu nede not take of ye fat but put it in & put so much of yr pease pulp to it as will make it a good thickness & put in ye first gravi & ye fat but not ye dregs mix ym together yn have redy so much young spinge as yu think will greene it & as much parsley as will tast it well: kock ym both together & strane out ye juse & put it to ye soope so much as to make it greene: be sure not to make
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