Purslane Soup

When your Purslane is young, you need only cut the sprigs off, but keep their whole length, boil them in a small kettle, with some Pease-soup and Onion Juice, both of the same quantity, when your Purselane is boiled enough, soak some crusts in some Broth; when soaked, dish it, garnish it with the said Purslane, let the Broth be relishing, pour it over, and serve it up hot.