Mrs Pendarves’ Recipe for Cressey Supe

Take fower pound of Gravey Beef and Put it in six quarts of water. Then add to the broath the fowling arbs. Two heads of Salfrey, two heads of Indy, two large Onions, a few Pasley ruts and a Bit of Lean Bacon. Chop and fry the Bacon and arbs together till brown, then add them to the Broath – and boil it togather until quite tender – then rub it through a thin Cloath with a Wooden Spoon, and then Add two or three spoonfuls of Craim.

The Pendarves were a distinguished Cornish family deriving their prosperity in the eighteenth and nineteenth centuries from the tin and copper mines around Camborne.