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Susan Gilbert's late nineteenth century British cookery manuscript
Page 130
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Green Pease Soup Shed a peck of pease and boil them in spring water till they are quite soft, then work them through a hair sieve, take the water that your pease were boiled in, and put in a Knuckle of Veal, 3 slices of lean Ham, cut 2 Carrots, 1 Turnip and a few beet leaves shred small, add a little more water to the Meat, set it over the fire and let it boil 1 hour and half, then strain the gravy into a basin, and mix it with the pulp, and rub in a little juice of spinage which must be beat and squeezed through a cloth, put in as much as will give it a good colour, then give it a gentle boil which will take off the taste of the spinage, slice in the greated part of a head of Celery put in a lump of sugar the size of a Walnut, take a slice of bread and cut it in little square pieces, cut a little Bacon the same way, fry them a light brown in fresh butter, cut a large Cabbage lettice in
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Green Pease Soup Shed a peck of pease and boil them in spring water till they are quite soft, then work them through a hair sieve, take the water that your pease were boiled in, and put in a Knuckle of Veal, 3 slices of lean Ham, cut 2 Carrots, 1 Turnip and a few beet leaves shred small, add a little more water to the Meat, set it over the fire and let it boil 1 hour and half, then strain the gravy into a basin, and mix it with the pulp, and rub in a little juice of spinage which must be beat and squeezed through a cloth, put in as much as will give it a good colour, then give it a gentle boil which will take off the taste of the spinage, slice in the greated part of a head of Celery put in a lump of sugar the size of a Walnut, take a slice of bread and cut it in little square pieces, cut a little Bacon the same way, fry them a light brown in fresh butter, cut a large Cabbage lettice in
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