Pea Soup. No. 4. “Maigre.” (Caldy.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

2 cucumbers ↝ Cucumber, raw [Other vegetables and combinations]
2 cabbage lettuces ↝ Lettuce, raw [Lettuce and lettuce salads]
1 pt. of young peas
a handful of spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
the same quantity of young onions ↝ Onions, young green, tops only [Vegetables and Vegetable Products]
a little fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a peck of old peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
qts. of water ↝ Water, tap [Tap water]
some cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (5)

Slice finely 2 cucumbers, 2 cabbage lettuces, 1 pt. of young peas, a handful of spinach, and the same quantity of young onions.
Stew the sliced vegetables in a little fresh butter.
Boil a peck of old peas in qts. of water.
Pass everything through a tammy.
At dishing time add some cream.

Original Text

Pea Soup. No. 4. “Maigre.” (Caldy.)
Slice finely 2 cucumbers, 2 cabbage lettuces, 1 pt. of young peas, a handful of spinach, and the same quantity of young onions, and stew them in a little fresh butter; also a peck of old peas boiled in qts. of water—this water makes the soup liquor, so must not be thrown away.
Pass everything through a tammy, and at dishing time add some cream.

Notes

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