Recipe Manuscript

To Make A Peas Soop Without Meat

Name: To Make A Peas Soop Without Meat
Prep time: PTPT20M
Cook time: PTPT45M
Yield: 6
Cuisine: European
Ingredients: 1.5 kg green peas (fresh or frozen); 2 liters soft water (filtered or spring water recommended); 4–5 stalks celery (2–3 for boiling, 2 for garnish); 40 g unsalted butter; 2 anchovy fillets (or 1 tbsp anchovy paste); 1 teaspoon dried mint; Black pepper, to taste; 100 g country-style bread, cut into cubes; 50 g bacon, cut into small pieces (optional, can omit for vegetarian version)

1720

From the treasured pages of Cookbook of 1720

Unknown Author

Culinary Enlightenment (1700 - 1800)European Beginner Intermediate Dinner Lunch

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make A Peas Soop Without Meat

"Take your peas & boil them in soft water, with some sallary till the are tender, then bruse them in a cullander, then put to your soop, burnt butterr anchovy, & sallary cut small, dried mint, & pepper to your taste, fried bread, & small bits of bacon, put them in your dish just before you send the soop up, three pints of peas, will make a large dish of soop"

Note on the Original Text

The recipe is written in a straightforward, imperative style, as was typical for the era—providing a sequence of actions rather than precise measurements or times. 'Bruse them in a cullander' would today be 'mash or sieve.' Spelling variants like 'sallary' for celery and 'soop' for soup were common before English spelling became standardized in the late 18th century. The phrase 'send the soop up' refers to bringing the soup to the dining table, a linguistic relic from the formal dining customs of the time. The recipe's structure assumes the reader possesses a degree of culinary knowledge, omitting explicit times or amounts, as recipes were often passed orally or through experience.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 - Click to view recipe in book

Title

Cookbook of 1720 (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

Step back to the early 18th century and discover a delightful treasury of recipes and culinary secrets, where traditional flavors meet timeless technique—a feast for curious cooks and history lovers alike.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

Originating around 1720, this recipe is an excellent example of early 18th-century English cookery, emphasizing economy and adaptability. Meatless soups appeared regularly in both elite and everyday kitchens—sometimes for religious fasting days, sometimes for practicality when meat was scarce or expensive. Celery (then spelled 'sallary') and herbs like dried mint were popular for their aromatic and refreshing qualities, and anchovy was commonly used to provide umami depth in dishes without overtly fishy flavors. Soup was a substantial part of meals for all classes, often served with breads and, if available, a scattering of pork or bacon.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the early 1700s, cooks would use large cast-iron pots or cauldrons placed over open hearths or in the ever-present kitchen fireplace. A cullender (colander) or sieve would have been used to press or bruise the peas, with a pestle or the back of a spoon. Knives and wooden boards for chopping celery and bread, a pan for frying butter and bacon, and a sturdy wooden spoon for stirring would have completed the toolkit. Bread would be fried in a pan with dripping or butter over the coals.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

45 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

3.3 lbs green peas (fresh or frozen)
2 quarts soft water (filtered or spring water recommended)
4–5 stalks celery (2–3 for boiling, 2 for garnish)
3 tablespoons unsalted butter
2 anchovy fillets (or 1 tbsp anchovy paste)
1 teaspoon dried mint
Black pepper, to taste
3.5 oz country-style bread, cut into cubes
2 oz bacon, cut into small pieces (optional, can omit for vegetarian version)

Instructions

Begin by taking roughly 3.3 lbs of fresh or frozen green peas (three pints is about this quantity) and place them in a large pot with about 2 quarts of soft water—filtered or spring water works well.
Add 2-3 stalks of celery (sallary) and boil until the peas are fully tender.
Drain the peas, then mash or press them through a sieve or use a blender for a smoother consistency.
Return the pea purée to the pot, adding the reserved cooking liquid as needed to reach your preferred soup thickness.
In a separate small pan, make 'burnt butter' by melting 3 tablespoons of unsalted butter and letting it turn golden brown but not black—this imparts a rich, nutty flavor.
Stir in 2 finely chopped anchovy fillets (or savory anchovy paste), and pour this into the puréed peas along with 2 stalks of celery, finely chopped, a teaspoon of dried mint, and freshly cracked black pepper to taste.
Simmer gently for 10–15 minutes.
For garnish, fry cubes of good country bread (about 1/2–3/4 inch in size) in a little oil until crisp.
If desired, add small cooked bacon pieces, about 2 oz, for extra flavor, scattering both bread and bacon over the soup just before serving.

Estimated Calories

250 per serving

Cooking Estimates

It takes about 20 minutes to prep all the vegetables and ingredients, and around 45 minutes to cook the peas, simmer the soup, and prepare the garnishes. Each serving has about 250 calories. This recipe serves 6 people.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.