Folio 2. Page 4 . Verso
Dublin Core
Title
Folio 2. Page 4 . Verso
Subject
Recipe To stew green Peas and one for Peas
Description
be added the soup to stew- a little whole pepper, & a little salt is to be put to the stock in making it, add a sprig of mint but take it out before it goes to table. If not green enough add [piece] ┌juice┐ of Spinach- this will make 2 Tureens of Soup
To stew green Peas
Take a dozen young pea pods a little parsley, an onion, a small sprig of Mint, some whole pepper & a little Salt, put them in a saucepan and pour boiling water over them let them stew & when enough strain enoug them off- put your peas into a saucepan over a slow fire & add some of this liquor tp prevent their burning & to make them moist enough to serve up- when you take them off the fire they must be tossed up with a small piece of butter & a little flour mix[e]’d together
NB much flour & butter will spoil them -
A receipt for Ditto
Take a quart of old peas boil them the strain them through a Cullender a large handful of chervill , a handful of Sorrel,
Inserted text marked┌ ┐. Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe.
To stew green Peas
Take a dozen young pea pods a little parsley, an onion, a small sprig of Mint, some whole pepper & a little Salt, put them in a saucepan and pour boiling water over them let them stew & when enough strain enoug them off- put your peas into a saucepan over a slow fire & add some of this liquor tp prevent their burning & to make them moist enough to serve up- when you take them off the fire they must be tossed up with a small piece of butter & a little flour mix[e]’d together
NB much flour & butter will spoil them -
A receipt for Ditto
Take a quart of old peas boil them the strain them through a Cullender a large handful of chervill , a handful of Sorrel,
Inserted text marked┌ ┐. Raised (superscript) letters are lowered, contractions are expanded, and added letters italicised retaining the apostrophe.
Creator
Charlotte Starkie
Publisher
Gillespie Family
Date
1782 to 1808
Contributor
Gillespie Family
Rights
Site licence
Language
English
Text Item Type Metadata
Text
be added the soup to stew- a little whole pepper, & a little salt is to be put to the stock in making it, add a sprig of mint but take it out before it goes to table. If not green enough add piece Ʌ juice of Spinach- this will make 2 Tureens of Soup
To stew green Peas
Take a dozen young pea pods a little parsley, an onion, a small sprig of Mint, some whole pepper & a little Salt, put them in a saucepan and pour boiling water over them let them stew & when enough strain enoug them off- put your peas into a saucepan over a slow fire & add some of this liquor tp prevent their burning & to make them moist enough to serve up- when you take them off the fire they must be tossed up with a small piece of butter & a little flour mix[e]’d together
NB much flour & butter will spoil them -
A receipt for Ditto
Take a quart of old peas boil them the strain them through a Cullender a large handful of chervill , a handful of Sorrel,
To stew green Peas
Take a dozen young pea pods a little parsley, an onion, a small sprig of Mint, some whole pepper & a little Salt, put them in a saucepan and pour boiling water over them let them stew & when enough strain enoug them off- put your peas into a saucepan over a slow fire & add some of this liquor tp prevent their burning & to make them moist enough to serve up- when you take them off the fire they must be tossed up with a small piece of butter & a little flour mix[e]’d together
NB much flour & butter will spoil them -
A receipt for Ditto
Take a quart of old peas boil them the strain them through a Cullender a large handful of chervill , a handful of Sorrel,
Files
Collection
Citation
Charlotte Starkie, “Folio 2. Page 4 . Verso,” The Huntroyd Receipts, accessed October 21, 2026, https://huntroyd.co.uk/items/show/48.
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