To make Carrot-Soop
Pictured to the left is the first of the 18th century roots workshop receipts. Just the name To make Carrot-Soop and the picture seem incongruent. First the carrots were boiled and beaten in a “wooden Tray”. The carrots with butter, white-wine, salt, cinammon, sugar, sliced dates and boiled currants were combined together and stewed in a redware stew pot. Then the seasoned stewed mash wes served on Sippets (small sops of fried or toasted bread) and garnished with “hard Eggs in Halves, or Quarters” The class chose quarters. The word “Soop” for the receipt just might come from the word sops (or sippets) used to present the dish. If you have another explanation, please let me know. foodhxsmp@gmail.com
Visit my website at www.hearttohearthcookery.com
Heart to Hearth Cookery 
Susan,
I am not much of an educated computer user, so bear with me while I try to take advantage of your wonderful site.
I joined the email following that you offered and received the carrot soup information. Was the picture supposed to be included on that page? If not, I know I can find it on your website.
This is so exciting ~ thank you for all of this wonderful information. I want to hone my hearth cooking skills, I have a wonderful fireplace and equipment and would like to send pictures of what I have if you would kindly guide me in learning what other pieces I might add.
Warmly,
Penny Scroggins
By: Penny Scroggins on June 29, 2010
at 12:28 pm
Penny,
Thank you for your kind words and for becoming an e-mail follower! I am not a computer person either and I am awed by what happens when I post on my blog. Sometimes when I check my e-mail (as I follow myself too), I have the picture and sometimes not so I am not certain. But the e-mail will allow you to know that I have posted again and you should not have a problem with seeing the picture on the blog post. Please send pictures of your hearth to my gmail which is foodhxsmp@gmail.com. I would love to see what equipment you have and what your hearth is like.
Thanks again,
Susan
By: hearttohearthcookery on June 29, 2010
at 1:01 pm
Great stuff! bookmarking this for later use 🙂
By: Richard Keggy on December 1, 2010
at 3:57 pm