Time: Peas 2-1/2 hours, vegetables 1 hour; altogether 4 hours

  1. 1-1/2 pint of split peas
  2. a teacupful of gravy
  3. 4 young onions
  4. 1 lettuce cut small
  5. 1/2 a head of celery
  6. 1/2 a pint of asparagus cut small
  7. 1/2 a pint of cream
  8. 3 quarts of water
  9. spinach juice (for colouring)
  • Boil the peas,
  • Rub them through a sieve
  • Add the gravy,
  • Stew by themselves the celery, onions, lettuce, and asparagus, with the water
  • After this, stew altogether
  • Then add the colouring and cream, and serve.

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

    Comments (0)Don't be shy, tell us what you think!   
    Colonial Sense is an advocate for global consumer privacy rights, protection and security.
    All material on this website © copyright 2009-23 by Colonial Sense, except where otherwise indicated.