DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1820

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To Make Lent Pea Soup  
Boil a pint of split peas over night untill they are quite smooth with half a red Herring or two anchovies.  rub them through a hair seive and let them stand till morning - put your peas into a clean pan and let them down with boiling water to make them of a proper thickness - then get three or four large leeks 2 or 3 roots of Salary, cut them in slices - then take one handfull of parsely one of Beets five or six sprigs of Savory some green Salary tops - shred them all together very small.  put half a pound of Butter in your frying pan. set it over the fire and when melted put in your shred and choped herbs and let them steme till they are quite tender have ready your dry mint rub to powder mixt with a quarter of an ounce of Black Pepper - put them to your stewed herbs to wet them and prevent them from swiming upon your soup when all is ready put your stewed herbs to your peas with a large lump of Butter.  dont let them boil more than a Minnute as it turns the herbs a bad colour - one spoonfull of Mushroom Catchup is an adition to the soup as is also Anchovy Pickle Try diced bread to put into your soup

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To Make Lent Pea Soup Boil a pint of split peas over night untill they are quite smooth with half a red Herring or two anchovies. rub them through a hair seive and let them stand till morning - put your peas into a clean pan and let them down with boiling water to make them of a proper thickness - then get three or four large leeks 2 or 3 roots of Salary, cut them in slices - then take one handfull of parsely one of Beets five or six sprigs of Savory some green Salary tops - shred them all together very small. put half a pound of Butter in your frying pan. set it over the fire and when melted put in your shred and choped herbs and let them steme till they are quite tender have ready your dry mint rub to powder mixt with a quarter of an ounce of Black Pepper - put them to your stewed herbs to wet them and prevent them from swiming upon your soup when all is ready put your stewed herbs to your peas with a large lump of Butter. dont let them boil more than a Minnute as it turns the herbs a bad colour - one spoonfull of Mushroom Catchup is an adition to the soup as is also Anchovy Pickle Try diced bread to put into your soup