• A Quart of Dried Peas
• 3 Quarts of Water
• A Lettuce, Chopped
• A Head of Celery
• A Carrot
• 2 Turnips
• 2 Large Onions
• A Handful of Spinach
• A Sprig Each of Mint, Thyme and Parsley
• A Bay Leaf
• A Tablespoonful of Butter, or Lard

Chop all the vegetables together, except the lettuce, and stew until they are perfectly soft. Then return to the fire with the chopped Lettuce, butter and a couple of pinches of sugar. Boil quickly about twenty minutes, and serve with Croutons.