GREEN PEAS Soup

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (10)

a peck of peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
spring water ↝ Water, tap [Tap water]
the water that your peas were boiled in ↝ Water, tap [Tap water]
a knuckle of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
three slices of ham ↝ Ham [Cold cuts and cured meats]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
a turnep
a few beet leaves ↝ Beets, raw [Vegetables and Vegetable Products]
a little more water ↝ Water, tap [Tap water]
juice of spinach ↝ Spinach, raw [Vegetables and Vegetable Products]

Instructions (7)

Shell a peck of peas, and boil them in spring water till they are soft.
Work the boiled peas through a hair sieve.
Take the water that your peas were boiled in, and put in a knuckle of veal, three slices of ham, and cut two carrots, a turnep, and a few beet leaves shred small.
Add a little more water to the meat, set it over the fire, and let it boil one hour and a half.
Strain the gravy into a bowl, and mix it with the pulp.
Put in a little juice of spinach, which must be beat and squeezed through a cloth.
Put in as much juice of spinach as will make it look a pretty color.

Original Text

To make GREEN PEAS Soup.
SHELL a peck of peas, and boil them in
spring water till they are soft, then work them
through a hair sieve, take the water that your
peas were boiled in, and put in a knuckle of
veal, three slices of ham, and cut two carrots,
a turnep, and a few beet leaves shred small,
add a little more water to the meat, set it over
the fire, and let it boil one hour and a half;
then strain the gravy into a bowl, and mix it
with the pulp, and put in a little juice of spi-
nage, which must be beat and squeezed through
a cloth, put in as much as will make it look a
pretty

Notes

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