Skilled Chefs

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).

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