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Miss Caldwell's book, 1757-1790
Page 47
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page 47 (47) in it then pour all your soop into it and Strain it through a Hair Sieve and Dish it up. A White Pea Soop Take four Quarts of strong broth the flour of one Quart of Pease four Ox Pallates, two Dozen of forc'd meat balls fry'd. Set them all over a Slow fire. Season it with Salt. pepper, and Mace, and let it boil three quarters of an hour then Cutt a Handfull of Salary Spinnage, and Sorrel very small and put into it, and let it boil a little longer and put into it a little Spare-mint and a pound of Butter let it Stand till it thicken & dish it up.
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page 47 (47) in it then pour all your soop into it and Strain it through a Hair Sieve and Dish it up. A White Pea Soop Take four Quarts of strong broth the flour of one Quart of Pease four Ox Pallates, two Dozen of forc'd meat balls fry'd. Set them all over a Slow fire. Season it with Salt. pepper, and Mace, and let it boil three quarters of an hour then Cutt a Handfull of Salary Spinnage, and Sorrel very small and put into it, and let it boil a little longer and put into it a little Spare-mint and a pound of Butter let it Stand till it thicken & dish it up.
Szathmary Culinary Manuscripts and Cookbooks
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