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
Kategorisierung:
Suppen:Hauptzutaten: Bohnenkraut, Brot, Butter, Erbsen, Faschiertes, Ingwer, Nelken, Petersilie, Pfeffer, Rindfleisch, Sardellen, Speck, Spinat, Thymian, Wasser, Zwiebel
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://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-pease-soop (03.05.2024).
Datenbankeintrag erstellt von Marlene Ernst.