Mrs Beeton Chantilly Soup
This is an
original Mrs. Beeton recipe taken directly from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
1 quart of young green peas,
a small bunch of parsley,
2 young onions,
2 quarts of medium stock No. 105.
Mode.—Boil the peas till quite tender, with the parsley and onions; then rub
them through a sieve, and pour the stock to them. Do not let it boil after the
peas are added, or you will spoil the colour. Serve very hot.
Time.—Half an hour. Average cost, 1s. 6d. per quart.
Seasonable from June to the end of August.
Sufficient for 8 persons.
Note.—Cold peas pounded in a mortar, with a little stock added to them, make a
very good soup in haste.
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