Folio 2. Page 5. Recto.

Folio 2. Page 5. Recto.

Recipe for Pea Soup and Walnut Catchup

4 lettuces, a large onion chopt together
4 large cucumbers quartere’d & cut into
square pieces, the seeds taken out, the
herbs are to be stewe’d in butter- have
ready a large kettle of water, put it to the
herbs with a pint of young peas, some
thin slices of bread frye’d & put into
the soup-

To make Walnut catchup
Take walnuts when fit for pickling, beat them
small in a stone mortar, then squeeze the
juice from them, let it stand a day to
settle, then pour off the clear- to a 2 qt of
juice put 20 oz Shalotts sliced, 2 pound lb
of Anchovies set it on the fire till they are
dissolved then strain off the clear put a
quarter of an ounce of mace, ¼ oz of Cloves.
¼ oz of Jarre’d pepper, with ¼ pint of
the best white wine vinegar- let them boil
alltogether a quarter of an hour - when cold
put it into bottles, it will keep
2 years-

Wallnut Catchup--best
Take Walnuts fit for pickling, beat
them in a Mortar very fine; strain the
juice through a flannel bag- to every
quart of juice, add a pint of white Wine
Vinegar, put into a linnen bag a large

Charlotte Starkie

Gillespie Family

1782 to 1808

Gillespie Family

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4 lettuces, a large onion chopt together
4 large cucumbers quarter’d & cut into square pieces, the seeds taken out, the herbs are to be stew’d in butter- have ready a large kettle of water, put it to the herbs with a pint of young peas, some
thin slices of bread fry’d & put into the soup-

Take walnuts when fit for pickling, beat them small in a stone mortar, then squeeze the juice from them, let it stand a day to settle, then pour off the clear- to a 2 qt of juice put 20 oz Shalotts sliced, 2 lb of Anchovies set it on the fire till they are dissolved then strain off the clear put a quarter of an ounce of mace, ¼ oz of Cloves
¼ oz of Jarr’d pepper, with ¼ pint of the best white wine vinegar- let them boil alltogether a quarter of an hour - when cold put it into bottles, it will keep 2 years-

Take Walnuts fit for pickling, beat them in a Mortar very fine; strain the juice through a flannel bag- to every quart of juice, add a pint of white Wine Vinegar, put into a linnen bag a large

Paper document