Soup Without Meat

Take four or five cucumbers, according to their size, pare and cut them in small square pieces; three cupfuls of lettuce cut in shreds, two sprigs of mint, a little parsley, two or three small onions (all shredded), with a pint of young peas. Put all these herbs into a stewpan, with nearly a quarter of a pound of butter, some salt, and a little cayenne pepper. They must stew gently for an hour. Boil a pint of old peas in a full quart of water. When quite soft run them through a sieve, with a wooden spoon, then add them, together with the water they have been boiled in, to your stewed herbs, and let them all stew together a full half hour. This soup is all the better if it does not stand long before it is served up.

From page 8 of the 1904 edition.

Original page from the book