A green peas soop.
TAKE a quart of old green peas, and boil them till they are quite tender as pap, in a quart of water, then strain them through a sieve, and boil a quart of young peas in that water. In the mean time put the old peas into a sieve, pour half a pound of melted butter over them, and strain them through the sieve with the back of a spoon, till you have got all the pulp. When the young peas are boiled enough, add the pulp and butter to the young peas and liquor; stir them together till they are smooth, and season with pepper and salt. You may fry a French roll, and let it swim in the dish. If you like it, boil a bundle of mint in the peas.
The London and Country Cook 1749
Gorgeous...but then it does contain a pound of butter!