Slip 2
Dublin Core
Title
Slip 2
Subject
Recipe for Meagre and Potatoe soup
Description
Soup Meagre
Take 4 large Onions, 4 Cucumbers, cut rhem in slices, 4 lettuces
cut into Quarter, or less if you like it, 2 pints of pease, & a ¼ lb
of Butter, put them all into a Stewpan & stew them over a
slow fire un‘till they are tender- take 3 pints of pease & let
them boil in 4 quarts of Water with a small bunch of
Mint, when they are soft, pop them thr’ough a Sieve- Season
the Broth with pepper and salt & add the stewed Vegetables &
serve it up-
Potatoe Soup
Boil 3 lbs of Potatoes & 5 Onions in 3 Quarts of Water then rub
them thr’ough a sieve. Add a pint of Cream & 3 ouncez of Butter-
Vermicelli- Pepper & Salt to your taste-
Take 4 large Onions, 4 Cucumbers, cut rhem in slices, 4 lettuces
cut into Quarter, or less if you like it, 2 pints of pease, & a ¼ lb
of Butter, put them all into a Stewpan & stew them over a
slow fire un‘till they are tender- take 3 pints of pease & let
them boil in 4 quarts of Water with a small bunch of
Mint, when they are soft, pop them thr’ough a Sieve- Season
the Broth with pepper and salt & add the stewed Vegetables &
serve it up-
Potatoe Soup
Boil 3 lbs of Potatoes & 5 Onions in 3 Quarts of Water then rub
them thr’ough a sieve. Add a pint of Cream & 3 ouncez of Butter-
Vermicelli- Pepper & Salt to your taste-
Obverse of folded slip.
Rev’eren'd T. Starkie
with Mrs W. Teilden’s Complements
Rev’eren'd T. Starkie
with Mrs W. Teilden’s Complements
Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe.
Creator
Mrs Teilden
Publisher
Gillespie Family
Date
1782 to 1808
Rights
Site licence
Format
Handwritten text on a page of a paper document
Language
English
Type
Paper Document
Text Item Type Metadata
Text
Soup Meagre
Take 4 large Onions, 4 Cucumbers, cut them in slices, 4 lettuces cut into Quarter, or less if you like it, 2 pints of pease, & a ¼ lb of Butter, put them all into a Stewpan & stew them over a slow fire ‘till they are tender-take 3 pints of pease & let them boil in 4 quarts of Water with a small bunch of Mint, when they are soft, pop them thr’o a Sieve- Season the Broth with pepper and salt & add the stewed Vegetables & serve it up-
Potatoe Soup
Boil 3 lbs of Potatoes & 5 Onions in 3 Quarts of Water then rub them thr’o a sieve. Add a pint of Cream & 3 ozs of Butter-Vermicelli-Pepper & Salt to your taste-
Take 4 large Onions, 4 Cucumbers, cut them in slices, 4 lettuces cut into Quarter, or less if you like it, 2 pints of pease, & a ¼ lb of Butter, put them all into a Stewpan & stew them over a slow fire ‘till they are tender-take 3 pints of pease & let them boil in 4 quarts of Water with a small bunch of Mint, when they are soft, pop them thr’o a Sieve- Season the Broth with pepper and salt & add the stewed Vegetables & serve it up-
Potatoe Soup
Boil 3 lbs of Potatoes & 5 Onions in 3 Quarts of Water then rub them thr’o a sieve. Add a pint of Cream & 3 ozs of Butter-Vermicelli-Pepper & Salt to your taste-
Files
Collection
Citation
Mrs Teilden, “Slip 2,” The Huntroyd Receipts, accessed October 21, 2026, https://huntroyd.co.uk/items/show/131.
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