Jun 182018

Today is Constitution Day in the Republic of Seychelles, celebrating the ratification by referendum in 1993 of its current constitution. Seychelles is a sovereign state in the Indian Ocean made up of 115 islands whose capital is Victoria. Ir lies 1,500 kilometers (932 mi) east of mainland East Africa. Other nearby island countries and territories include Comoros, Mayotte, Madagascar, Réunion, and Mauritius to the south. With a population of roughly 94,228, it has the smallest population of any sovereign African country.

The Seychelles were uninhabited throughout most of recorded history. Some scholars assume that Austronesian seafarers and later Maldivian and Arab traders were the first to visit the uninhabited Seychelles. This assumption is based in part on the discovery of tombs which are no longer accessible. The earliest recorded sighting by Europeans took place in 1502 by Vasco da Gama, who passed through the Amirantes (an archipelago within the Seychelles) and named them after himself (islands of the Admiral). The earliest recorded landing was in January 1609, by the crew of the Ascension under captain Alexander Sharpeigh during the 4th voyage of the British East India Company.

The Seychelles became a transit point for trade between Africa and Asia, and the islands were occasionally used by pirates until the French began to take control starting in 1756 when a Stone of Possession was laid on Mahé by Captain Nicholas Morphey. The islands were named after Jean Moreau de Séchelles, Louis XV’s Minister of Finance. The British controlled the islands between 1794 and 1810 during the Napoleonic Wars. Jean Baptiste Quéau de Quincy, French administrator of Seychelles during the years of war with the United Kingdom, declined to resist when armed enemy warships arrived. Instead, he successfully negotiated the status of capitulation to Britain which gave the settlers a privileged position of neutrality. Britain eventually assumed full control upon the surrender of Mauritius in 1810, formalized in 1814 at the Treaty of Paris. Seychelles became a crown colony separate from Mauritius in 1903.

Independence was granted in 1976 as a republic within the Commonwealth. In 1977, a coup d’état by France Albert René ousted the first president of the republic, James Mancham. René discouraged over-dependence on tourism and declared that he wanted “to keep the Seychelles for the Seychellois.” The 1979 constitution declared a socialist one-party state, which lasted until 1991. In the 1980s there were a series of coup attempts against President René, some of which were supported by South Africa. In 1981, Mike Hoare led a team of 43 South African mercenaries masquerading as holidaying rugby players in the 1981 Seychelles coup d’état attempt. There was a gun battle at the airport, and most of the mercenaries later escaped in a hijacked Air India plane. The leader of this hijacking was German mercenary D. Clodo, a former member of the Rhodesian SAS. Clodo later stood trial in South Africa (where he was acquitted) as well as in his home country Germany for air-piracy.

In 1986, an attempted coup led by the Seychelles Minister of Defence, Ogilvy Berlouis, caused President René to request assistance from India. In Operation Flowers are Blooming, the Indian naval vessel INS Vindhyagiri arrived in Port Victoria to help avert the coup. The first draft of a new constitution failed to receive the requisite 60% of voters in 1992, but an amended version was approved in 1993.

Seychelles was in the news in the US recently because of a secretly arranged meeting there between members of the Trump Administration and surrogates to form a secret back channel between Russia and the White House. The Seychelles are sufficiently remote to be off the radar of mainstream media. In the 1970s when the Seychelles opened an international airport, the islands became an international jet set destination, and tourism has been a major source of income ever since, essentially dividing the economy into plantations and tourism. The tourism sector paid better, and the plantation economy could only expand so far. Thus the plantation sector of the economy declined in prominence, and tourism became the primary industry of Seychelles.

In recent years the government has encouraged foreign investment to upgrade hotels and other services. Despite its growth, the vulnerability of the tourist sector was illustrated by the sharp drop in 1991–1992 due largely to the Gulf War. Since then the government has moved to reduce the dependence on tourism by promoting the development of farming, fishing, small-scale manufacturing and most recently the offshore financial sector, through the establishment of the Financial Services Authority and the enactment of several pieces of legislation.

Breadfruit is a staple on the Seychelles, and folklore, repeated in different places in different parts of the world I have visited (concerning a local product), says that if you eat a dish of breadfruit cooked on the Seychelles, you will return. I rambled on about cooking breadfruit here http://www.bookofdaystales.com/mutiny-bounty/  Another delicacy on the islands is curried fruit bat. There’s also shark chutney, which is not a chutney in the Indian sense, but a main dish. I can describe how these dishes are made, but I have never had them (nor visited the Seychelles), so my descriptions will be rather generic. Fruit bats are first boiled until tender, skinned and jointed, and then simmered in a curry sauce. Shark chutney is made by boiling skinned shark, mashing it well, and then simmering it with squeezed bilimbi juice and lime. This in turn is mixed with fried onion, pepper, salt and turmeric, and served with rice and lentils.

Nov 192016

Piña Colada

On this date in 1493, on his second voyage to the New World, Christopher Columbus landed on the island now called Puerto Rico, naming it San Juan Bautista (Saint John the Baptist).


The first settlement, Caparra, was not founded until August 1508 (by Juan Ponce de León, a lieutenant under Columbus).  November 19 is now a federal holiday on Puerto Rico called Día del Descubrimiento (Discovery Day). For Hispanic peoples the word “discovery” is apt enough, but it’s worth me stating again that it was a discovery for Europeans only. Indigenous peoples already knew it was there !! The word “discovery” is deeply ethnocentric. Unfortunately there are no longer any indigenous peoples left on Puerto Rico to protest, as there are elsewhere in the Americas. The deep irony is that the once proud and haughty slave-owning Spanish conquistadors in the Caribbean and the southeast and southwest of the U.S. have now become an exploited minority. What goes around, comes around. I suggest that white men pay attention.

Ponce de León had been the leader of the Higuey massacre on Hispaniola (now Haiti and the Dominican Republic). In 1502 the newly appointed governor, Nicolás de Ovando, arrived in Hispaniola. The Spanish Crown expected Ovando to bring order to a colony in disarray. Ovando interpreted this as authorizing subjugation of the native Taínos. Thus, Ovando authorized the Jaragua Massacre in November 1503. In 1504, when Tainos overran a small Spanish garrison in Higüey on the island’s eastern side, Ovando assigned Ponce de León to crush the rebellion about which friar Bartolomé de las Casas attempted to notify Spanish authorities. Ovando rewarded Ponce de León by appointing him frontier governor of the newly conquered province, then named Higüey also. Ponce de León received a substantial land grant which authorized sufficient Indian slave labor to farm his new estate.


Ponce de León prospered in this new role. He found a ready market for his farm produce and livestock at nearby Boca de Yuma where Spanish ships stocked supplies before the long voyage back to Spain. In 1505 Ovando authorized Ponce de León to establish a new town in Higüey, which he named Salvaleón. In 1508 King Ferdinand (Queen Isabella having opposed the exploitation of natives but dying in 1504) authorized Ponce de León to conquer the remaining Taínos and exploit them in gold mining.

As provincial governor, Ponce de León had occasion to meet with the Taínos who visited his province from neighboring San Juan (Puerto Rico) which had not, as yet, been colonized by the Spanish. They told him stories of a fertile land with much gold to be found in the many rivers. Inspired by the possibility of riches, Ponce de León requested and received permission from Ovando to explore the island. His first reconnaissance of the island is usually dated to 1508 but there is evidence that he had made a previous exploration as early as 1506. This earlier trip was done quietly because the Spanish crown had commissioned Vicente Yáñez Pinzón to settle the island in 1505. Pinzón did not fulfill his commission and it expired in 1507, leaving the way clear for Ponce de León.


His earlier exploration had confirmed the presence of gold and gave him a good understanding of the geography of the island. In 1508, Ferdinand II of Aragon gave permission to Ponce de León for the first official expedition to the island. This expedition, consisting of about 50 men in one ship, left Hispaniola on July 12, 1508 and eventually anchored in San Juan Bay, near today’s city of San Juan. Ponce de León searched inland until he found a suitable site about two miles from the bay. Here he erected a storehouse and a fortified house, creating the first settlement in Puerto Rico, Caparra. Although a few crops were planted, they spent most of their time and energy searching for gold. By early 1509 Ponce de León decided to return to Hispaniola. His expedition had collected a good quantity of gold but was running low on food and supplies.


The expedition was deemed a great success and Ovando appointed Ponce de León governor of San Juan Bautista. This appointment was later confirmed by Ferdinand II on August 14, 1509. He was instructed to extend the settlement of the island and continue mining for gold. He returned to the island, bringing with him his wife and children. Ponce de León parceled out the native Taínos amongst himself and other settlers using a system of forced labor known as the repartimiento system, under which natives were distributed to Spanish officials to be used as slave labor. On December 27, 1512, under pressure from the Roman Catholic Church, Ferdinand II of Aragon issued the Burgos’ Laws, which modified the repartimiento into a system called encomiendas, aimed at ending the exploitation. The laws prohibited the use of any form of punishment toward the indigenous people, regulated their work hours, pay, hygiene, and care, and ordered them to be catechized.


In 1511, the Taínos revolted against the Spanish. Cacique (chief) Urayoán, as ordered by Agüeybaná II, had his warriors drown the Spanish soldier Diego Salcedo to determine whether the Spaniards were immortal. After drowning Salcedo, they kept watch over his body for three days to confirm his death and then revolted. The revolt was easily crushed by Ponce de León and within a few decades much of the native population had been decimated by disease, violence, and a high rate of suicide. As a result, Taíno culture, language, and traditions were generally destroyed, and were claimed to have “vanished” 50 years after Christopher Columbus arrived.

The Roman Catholic Church, realizing the opportunity to expand its influence, also participated in colonizing the island. On August 8, 1511, Pope Julius II established three dioceses in the New World, one in Puerto Rico and two on the island of Hispaniola under the archbishop of Seville. The Canon of Salamanca, Alonso Manso, was appointed bishop of the Puerto Rican diocese. On September 26, 1512, before his arrival on the island, the first school of advanced studies was established by the bishop.[13] Taking possession in 1513, he became the first bishop to arrive in the Americas. Puerto Rico would also become the first ecclesiastical headquarters in the New World during the reign of Pope Leo X and the general headquarters of the Spanish Inquisition in the New World.

As part of the colonization process, African slaves were brought to the island in 1513. Following the decline of the Taíno population, more slaves were brought to Puerto Rico; however, the number of slaves on the island paled in comparison to those in neighboring islands. Also, early in the colonization of Puerto Rico, attempts were made to wrest control of Puerto Rico from Spain. The Caribs, a raiding ethic group of the Caribbean, attacked Spanish settlements along the banks of the Daguao and Macao rivers in 1514 and again in 1521 but each time they were easily repelled by the superior Spanish firepower. The rest, as they say, is history.

The other European powers realized the potential of Puerto Rico and attempted to wrestle control of it from Spain for centuries. Successes were small and varied in intensity, but ultimately Spain retained control until the late 19th century. In 1890, Captain Alfred Thayer Mahan, a member of the Navy War Board and leading U.S. strategic thinker, wrote The Influence of Sea Power upon History in which he argued for the creation of a large and powerful navy modeled after the British Royal Navy. Part of his strategy called for the acquisition of colonies in the Caribbean. These would serve as coaling and naval stations, as well as strategic points of defense after construction of a canal in the Panama Isthmus. Since 1894, the Naval War College had been formulating plans for war with Spain and by 1896, the Office of Naval Intelligence had prepared a plan which included military operations in Puerto Rican waters.


On March 10, 1898, Dr. Julio J. Henna and Robert H. Todd, leaders of the Puerto Rican section of the Cuban Revolutionary Party, began to correspond with United States President William McKinley and the United States Senate in hopes that they would consider including Puerto Rico in the intervention planned for Cuba. Henna and Todd also provided the US government with information about the Spanish military presence on the island. On April 24, Spanish Minister of Defense Segismundo Bermejo sent instructions to Spanish Admiral Cervera to proceed with his fleet from Cape Verde to the Caribbean, Cuba and Puerto Rico. In May, Lt. Henry H. Whitney of the United States Fourth Artillery was sent to Puerto Rico on a reconnaissance mission. He provided maps and information on the Spanish military forces to the US government that would be useful for an invasion.


The Spanish–American War broke out in late April 1898. The US strategy was to seize Spanish colonies in the Atlantic—Puerto Rico and Cuba—and their possessions in the Pacific—the Philippines and Guam. On May 10, Spanish forces at Fort San Cristóbal under the command of Capt. Ángel Rivero Méndez in San Juan exchanged fire with the USS Yale under the command of Capt. William C. Wise. Two days later, on May 12, a squadron of 12 US ships commanded by Rear Admiral William T. Sampson bombarded installations at San Juan. On June 25, the USS Yosemite blocked San Juan harbor. On July 18, General Nelson A. Miles, commander of US forces, received orders to sail for Puerto Rico and to land his troops. On July 21, a convoy with nine transports and 3,300 soldiers, escorted by USS Massachusetts, sailed for Puerto Rico from Guantánamo. General Nelson Miles landed unopposed at Guánica, located in the southern coast of the island, on July 25, 1898, with the first contingent of American troops. Opposition was met in the southern and central regions of the island but by the end of August the island was under United States control.


On August 12, peace protocols were signed in Washington and Spanish Commissions met in San Juan on September 9 to discuss the details of the withdrawal of Spanish troops and the cession of the island to the United States. On October 1, an initial meeting was held in Paris to draft the Peace Treaty and on December 10, 1898, the Treaty of Paris was signed (ratified by the US Senate February 6, 1899). Spain renounced all claim to Cuba, ceded Guam and Puerto Rico and its dependent islets to the United States, and transferred sovereignty over the Philippines to the United States and in turn was paid $20,000,000 ($570 million in 2016 dollars) by the U.S. General John R. Brooke became the first United States military governor of the island. Henceforth Puerto Rico was under U.S. control and now one of the simmering issues is whether Puerto Rico should become the 51st state (or 52nd if Washington D.C. gets statehood).

Puerto Rican cuisine has been influenced by an array of cultures including the Taino, Spanish, and West African, in earlier times, and the United States more recently. Puerto Rican cuisine shares a lot in common with other Caribbean and Latin American cuisines, but, of course, is distinctive and has found its way to the United States and beyond following emigrants. Locals call their cuisine cocina criolla. By the end of the 19th century, before U.S. control, traditional Puerto Rican cuisine was well established. El Cocinero Puertorriqueño, the island’s first cookbook, was published in 1849. The piña colada originated in Puerto Rico in the 19th century is now the national drink.

One distinctive sauce from Puerto Rico is mojito isleño which most likely originated in Salinas nicknamed “La Cuna del Mojito Isleño (the cradle of mojito isleño). It is used primarily over fish and shellfish, but can be used with meat or pasta if you want. It is similar to the sauce used in Italy for spaghetti alla puttanesca.


Mojito Isleño


½ cup olive oil
2 green bell peppers, seeded, trimmed and chopped
2 onions, peeled and chopped
2 cloves garlic, peeled and chopped
1 bunch fresh cilantro, washed and chopped
salt and pepper
2 cups canned crushed tomatoes
hot sauce (optional)
½ cup chopped pimento-stuffed green olives


Heat the olive oil in a large skillet over medium heat, pour in oil and sauté the bell pepper and onion until soft but not browned. Add the garlic and cilantro, and season to taste with salt and pepper. Cook five minutes over low heat. Cook, stirring occasionally, for 1 minute.

Add the crushed tomatoes and simmer for about 10 minutes. You can add hot sauce to taste if you wish.

Add the olives, stir to combine and remove from the heat.

You can use the sauce warm over fish, meat, or pasta, or chilled as a dip.

Yield: 8 servings for main dishes.

Mar 132016


On this date in 1781 Sir William Herschel observed an object with his telescope which had previously been cataloged as a star, and determined that it moved. He believed at first that it was a comet, but after much debate reclassified it as a planet – what we now call Uranus. This was the first planet to be discovered since antiquity and Herschel became famous overnight. As a result of this discovery, George III appointed him Court Astronomer. He was elected as a Fellow of the Royal Society and grants were provided for the construction of new telescopes.

Though Uranus is visible to the naked eye like the five classical planets, it was never recognized as a planet by ancient observers because of its dimness and slow orbit. Nowadays, should a new planet in the solar system be discovered, as seems quite likely, we would probably be delighted, but take it in stride. It’s hard to put ourselves into the mindset of Georgian England and fathom what an amazing discovery this was. Herschel had expanded the known boundaries of the solar system for the first time in history.

Uranus had been observed on many occasions before its recognition as a planet, but it was generally mistaken for a star. Possibly the earliest known observation was by Hipparchos, who in 128 BCE may have recorded it as a star for his star catalogue that was later incorporated into Ptolemy’s Almagest. The earliest definite sighting was in 1690 when John Flamsteed observed it at least six times, cataloging it as 34 Tauri. The French astronomer Pierre Lemonnier observed Uranus at least twelve times between 1750 and 1769.


Sir William Herschel observed Uranus on March 13, 1781 from the garden of his house at 19 New King Street in Bath, Somerset, (now the Herschel Museum of Astronomy), whilst engaged in observations on the parallax of fixed stars. Because of the accuracy of the telescope he was using (of his own design), he was able to detect the planet’s motion, which had previously gone unnoticed. He also noted that it increased in size when he increased the magnification of his telescope (which stars do not), thus indicating that it lay inside the solar system.

He recorded in his journal “In the quartile near ζ Tauri … either [a] Nebulous star or perhaps a comet”. On March 17, he noted, “I looked for the Comet or Nebulous Star and found that it is a Comet, for it has changed its place”. When he presented his discovery to the Royal Society, he continued to assert that he had found a comet, although he compared it to a planet:

The power I had on when I first saw the comet was 227. From experience I know that the diameters of the fixed stars are not proportionally magnified with higher powers, as planets are; therefore I now put the powers at 460 and 932, and found that the diameter of the comet increased in proportion to the power, as it ought to be, on the supposition of its not being a fixed star, while the diameters of the stars to which I compared it were not increased in the same ratio. Moreover, the comet being magnified much beyond what its light would admit of, appeared hazy and ill-defined with these great powers, while the stars preserved that lustre and distinctness which from many thousand observations I knew they would retain. The sequel has shown that my surmises were well-founded, this proving to be the Comet we have lately observed.

Herschel notified the Astronomer Royal, Nevil Maskelyne, of his discovery and received this reply from him on April 23: “I don’t know what to call it. It is as likely to be a regular planet moving in an orbit nearly circular to the sun as a Comet moving in a very eccentric ellipsis. I have not yet seen any coma or tail to it”.


Although Herschel continued to describe his new object as a comet, other astronomers had already begun to suspect otherwise. Finnish-Swedish astronomer Anders Johan Lexell, working in Russia, was the first to compute the orbit of the new object and its nearly circular orbit led him to a conclusion that it was a planet rather than a comet. Berlin astronomer Johann Elert Bode described Herschel’s discovery as “a moving star that can be deemed a hitherto unknown planet-like object circulating beyond the orbit of Saturn”. Bode concluded that its near-circular orbit was more like a planet than a comet.

The object was soon universally accepted as a new planet. By 1783, Herschel acknowledged this to Royal Society president Joseph Banks: “By the observation of the most eminent Astronomers in Europe it appears that the new star, which I had the honour of pointing out to them in March 1781, is a Primary Planet of our Solar System.” In recognition of his achievement, King George III gave Herschel an annual stipend of £200 on condition that he move to Windsor so that the Royal Family could look through his telescopes.


Uranus is named after the ancient Greek deity of the sky Uranus (Οὐρανός), the father of Cronus (Saturn) and grandfather of Zeus (Jupiter), which in Latin became “Ūranus”. It is the only planet whose name is derived from a figure of Greek mythology. The adjective of Uranus is “Uranian”. The pronunciation of the name Uranus preferred among astronomers is /ˈjʊərənəs/, with stress on the first syllable as in Latin Ūranus, in contrast to /jʊˈreɪnəs/, with stress on the second syllable and a long a, though both are considered acceptable. The first pronunciation avoids crude jokes concerning “your anus” !! It does, however, leave open the possibility of “urine us.”

Consensus on the name was not reached until almost 70 years after the planet’s discovery. During the original discussions following discovery, Maskelyne asked Herschel to “do the astronomical world the faver to give a name to your planet, which is entirely your own, which we are so much obliged to you for the discovery of.” In response to Maskelyne’s request, Herschel decided to name the object Georgium Sidus (George’s Star), or the “Georgian Planet” in honor of his new patron, King George III. He explained this decision in a letter to Joseph Banks:

In the fabulous ages of ancient times the appellations of Mercury, Venus, Mars, Jupiter and Saturn were given to the Planets, as being the names of their principal heroes and divinities. In the present more philosophical era it would hardly be allowable to have recourse to the same method and call it Juno, Pallas, Apollo or Minerva, for a name to our new heavenly body. The first consideration of any particular event, or remarkable incident, seems to be its chronology: if in any future age it should be asked, when this last-found Planet was discovered? It would be a very satisfactory answer to say, ‘In the reign of King George the Third’.


Herschel’s proposed name was not popular outside Britain, and alternatives were soon proposed. Astronomer Jérôme Lalande proposed that it be named Herschel in honor of its discoverer. Swedish astronomer Erik Prosperin proposed the name Neptune, which was supported by other astronomers who liked the idea to commemorate the victories of the British Royal Naval fleet in the course of the American Revolutionary War by calling the new planet even Neptune George III or Neptune Great Britain.

In a March 1782 treatise, Bode proposed Uranus. Bode argued that the name should follow ancient mythology so as not to stand out as different from the other planets, and that Uranus was an appropriate name, being the father of the first generation of the Titans. He also noted the elegance of the name in that just as Saturn was the father of Jupiter, the new planet should be named after the father of Saturn. In 1789, Bode’s Royal Academy colleague Martin Klaproth named his newly discovered element uranium in support of Bode’s choice. Ultimately, Bode’s suggestion became the most widely used, and became universal in 1850 when HM Nautical Almanac Office, the final holdout, switched from using Georgium Sidus to Uranus.

Uranus is called by a variety of names in other languages. In Chinese, Japanese, Korean, and Vietnamese, its name is literally translated as the “sky king star” (天王星). In Thai, its official name is Dao Yurenat (ดาวยูเรนัส), as in English. Its other name in Thai is Dao Maritayu (ดาวมฤตยู, Star of Mṛtyu), after the Sanskrit word for “death”, Mrtyu (मृत्यु). In Mongolian, its name is Tengeriin Van (Тэнгэрийн ван), translated as “King of the Sky”, reflecting its namesake god’s role as the ruler of the heavens.

Observation of Uranus has taken leaps forward in recent decades courtesy of images from the Hubble telescope and Voyager. Its ring and moon system is complex, not to mention its multilayered and deep atmosphere. Well worth your further inquiry.


I’ve been interested for some time in the cooking of Georgian England, which has perked the interest of contemporary amateurs. This site has a wealth of information about reconstructing old recipes from the eclectic MS collection known as The Cookbook of Unknown Ladies https://lostcookbook.wordpress.com/category/cookbook-recipes/18th-century-recipes/page/9/ . The recipes are difficult to interpret with any degree of historical accuracy because they are generally terse, and assume knowledge of the cooking skills of the day, without elaboration on them. Furthermore, the quantities are usually huge as for a large Georgian household, and need to be cut down. I note two important distinctions between Georgian and modern cooking. First, the distinction between main course dishes and desserts is blurry by modern standards. Sweeteners and fruits are common in meat dishes, and you’ll find vegetables such as carrots and spinach in desserts. This fact is not entirely anomalous given that we routinely eat carrot cake and sweet potato pie for dessert, and don’t especially mind ham with pineapple or pumpkin with marshmallows for a main course. Second, relatedly, Georgian cooks used a number of spices and flavorings for main dishes that are more conventionally used in desserts in the modern kitchen, such as nutmeg, cinnamon, allspice, or cloves. Their taste palate was also a bit more varied, frequently employing mace, rosewater, orange flower water, and the like, which are rarities in modern recipes.

There may be a hint of the Georgian cook in me. I use powdered mace (when I can find it), cloves, and allspice all the time when I want a rich gravy. Courtesy of my mentor Robert Carrier, I never make steak and kidney pie without a trace of cloves in the gravy. Try it – it’s a great addition. Don’t overdo it, though.

Here’s a recipe called “White Pease Soop” from the Unknown Ladies. First, we must be clear what “white pease” means. “Pease” is Middle English for “peas” which has survived (barely) in “pease pudding.” Note that this is a recipe for soup and not pudding, and the recipe specifically cautions about making it too thick. You’ll need to find white peas if you can. They’re now usually sold in Indian markets as safed vatana. Yellow splits will work as a substitute, although they have a different flavor.


White Pease Soope

Take a pottle of good white pease & 5 qrts of water. Let yr pease be put in the water, cold, & let them boil till the are soft but dont break them at all. Then pour the broth from them very cleer & cut some salery small & som lettice & some spearmint & the ends of 2 o 3 leeks & some spinage & beets & some parsley. Cut all these very small & stew them in half a pnd of butter in a sauce pan, very soft. Then put them in yr pease broth & a qrt of strong gravy & a good deal of pounded mace & a little pepper. Give these a boil or 2 together, stirring them well & have some small rashers of bacon & bread fryed & laid in the bottom of your dish. Pour yr soope over them. You must take care yr pease be very clear. You must let it stew a very little while for it will be apt to grow too thick.

This recipe is not hard to follow, you just need to adjust the quantities down a good bit (a pottle (of peas) is half a gallon). Begin by soaking the peas overnight, then simmering them in double their quantity of fresh water until they are soft. Chop a mix of celery, lettuce, spearmint, leeks, spinach, beets and parsley (I’d go with equal amounts of each), and sauté in a heavy skillet in a generous amount of butter until soft. Combine the vegetables and peas in a saucepan with some good beef stock, and season generously with mace and black pepper. Do not allow the peas to break up, or thicken the soup. Fry some rashers of bacon until the fat is rendered, and fry bread slices in the fat. Transfer the fried bread and bacon to soup plates, and pour the soup over them.

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