To make Pease Soop

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 058

Herkunftsbezeichnung(en): Französische Brötchen

Originalrezept:

Put three or four Pounds of lean coarse Beef, with three Pints of Pease, into two Gallons of Water; let it boil till the Meat is all to Rags; and Half an Hour before you strain it out, put in two or three Anchovies; then strain it from the Meat and Husks, and put in as much as you want for the Meal into a Sauce-pan, with an Onion stuck with Cloves, a Race of Ginger bruis’d, a little Fagot of Thyme, Savory, Parsley, and a little Pepper. Let it boil near Half an Hour; stir in a Piece of Butter, and fry some forc’d Meat Balls, Bacon and French Bread cut in Dice, with Spinage boil’d green, to put to it in the Dish.

Übersetzung:

Erbsensuppe

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To make Pease Soop", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 058,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-make-pease-soop (22.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.