To make a Pease Soop for Lent

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 060

Herkunftsbezeichnung(en): Französische Brötchen

Originalrezept:

Put a Quart of good breaking Pease to six Quarts of Water, and boil them till they are tender; then take out some of the clear Liquor, and strain the Pease as clean as you can from the Husks; take some Butter and boil it, and when it breaks in the Middle, put to it an Onion, and some Mint cut very small, Spinage, Sorrel, and a little Sallery cut large; stir it often, and let it boil about a Quarter of an Hour; then shake in some Flour with one Hand, and some of your thin Liquor with the other; then put into the thick strain’d Liquor some Pepper, Mace, and Salt; boil it an Hour longer; then put to as much as will make a large Dish, one Pint of Cream; put a French Roll crisp’d, and dip’d in Milk in the Middle of the Dish.

Übersetzung:

Erbsensuppe für die Fastenzeit

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make a Pease Soop for Lent", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 060,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-a-pease-soop-for-lent (09.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.