To make Pease Soop

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

Herkunftsbezeichnung(en): Französische Brötchen


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.




Marlene Ernst

Marlene Ernst (Transkription): "To make Pease Soop", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 058,
online unter: (10.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.