The Jewish Manual: Soups
Take a peck of peas, separate the old from the young, boil the former till they are quite tender in good stock, then pass them through a sieve, and return them to the stock, add the young peas, a little chopped lettuce, small pieces of cucumber fried to a light brown, a little bit of mint, pepper, and salt; two or three lumps of sugar give a fine flavor.
Recipe from the "The Jewish Manual" book (Free Electronic Text).
Copyright © 2007 - 2021. All Rights Reserved.