Colonial Sense logo
Member:      Password:
Remember Me Lost your info?    
Colonial Sense NavBar Start

  Featured Articles

    10 Questions
    Event Calendar
    Business District
    Online Resources
    Broadsheet Archive
    Ye Olde CS Shoppe

    Signs of the Times
    Food and Farming
      Recipe Videos
    Colonial Dictionary
    Colonial Quotes
    Kolonial Kids

    Other Antiques
    Auction Results

  How-To Guides


  Regional History
    Trivia Challenge

  Colonial Sense
    Contact Us
    Member Info
    About Us

Colonial Sense NavBar End

Recipe Page

Recipe Page
All Recipes
(Celery Soup)
(Chestnut (Spanish) Soup)

Chantilly Soup
Summer soup

Time: Half an hour.

Seasonable from June to the end of August.

Sufficient for 8 persons.

  1. 1 quart of young green peas
  2. a small bunch of parsley
  3. 2 young onions
  4. 2 quarts of medium stock

  1. Boil the peas till quite tender, with the parsley and onions
  2. Rub them through a sieve, and pour the stock to them.
  3. Do not let it boil after the peas are added, or you will spoil the colour
  4. Serve very hot

Note: Cold peas pounded in a mortar, with a little stock added to them, make a very good soup in haste.

Source: The Book of Household Management by Isabella Beeton (1859)

Recipe Page
All Recipes
(Celery Soup)
(Chestnut (Spanish) Soup)

Add a Comment:

• Sorry, you must be logged in to post article comments...

[Colonial Ads -- click for more info]Colonial Sense Ad

Amazon Deals Start
On Sale!

See these
and other items in
Ye Olde CS Shoppe

Colonial Sense NavBar End

Colonial Sense Ad

Go to Top

Colonial Sense is an advocate for global consumer privacy rights, protection and security.
All material on this website © copyright 2009-15 by Colonial Sense, except where otherwise indicated.