America’s Favorite Pencil since 1900
The Mongol™ returns, resurrected by the Berolzheimer family, whose pencil-making heritage stretches back more than 150 years. Crafted from premium USA-grown Incense Cedar and paired with the finest materials, the pencil honors the Mongol™’s legacy of quality and tradition while supporting American manufacturing. It is legend the Mongol™ Pencil is named after ‘Purée Mongole™,’ the favorite soup of pencil baron John Eberhard Faber.
PREMIUM INCENSE CEDAR: Made from the world’s best pencil wood, renowned for smooth sharpening.
GIUSA™ CERTIFIED: Wood sustainably grown in the forests of California and Oregon.
HIGHEST-QUALITY GRAPHITE CORE: Ensuring a smooth, consistent, and precise writing performance.
CLASSIC FERRULE DESIGN: Faithfully replicates the iconic look of the original Mongol™ pencil, a hallmark of quality and tradition.
DURABLE ERASER: Engineered for clean and effective erasing, matching the quality you expect from the Mongol™ name.
A TOUCH OF HISTORY: It is legend the Mongol™ Pencil was named after ‘Purée Mongole™,’ the favorite soup of pencil baron John Eberhard Faber.
Why Choose the Mongol™ Pencil?
The Mongol™ Pencil is more than just a writing tool—it’s a piece of history.
With meticulous attention to detail, every Mongol™ Pencil embodies:
AMERICAN MANUFACTURING: Proudly manufactured in the USA using premium imported and domestic materials, supporting local industries and communities.
LEGACY OF EXCELLENCE: Built on generations of expertise, honoring the tradition and craftsmanship of a pencil that has set the standard for over a century.
Heritage
DESIGNED FOR EXCELLENCE
Whether you’re learning to write for the very first time, sketching
your next masterpiece, or solving complex equations, the Mongol™ Pencil is designed to inspire confidence and creativity.
From its smooth finish to its flawless performance, the Mongol™ delivers unmatched quality in every stroke.
REDISCOVER THE PENCIL THAT SET THE STANDARD
The Mongol™ Pencil is ready to reclaim its place in your hand and on your desk. Perfect for students, artists, and professionals alike, the Mongol™ is a testament to the enduring power of quality craftsmanship.
Rediscover the tradition. Embrace the quality.
Choose Mongol™—the pencil that writes the story of
AMERICAN MANUFACTURING: Proudly manufactured in the USA using premium imported and domestic materials, supporting local industries and communities.
LEGACY OF EXCELLENCE: Built on generations of expertise, honoring the tradition and craftsmanship of a pencil that has set the standard for over a century.
Puree Mongole Soup....
Puree Mongole Soup....
A TOUCH OF HISTORY:
It is legend the Mongol™ Pencil was named after ‘Purée Mongole™,’ the favorite soup of pencil baron John Eberhard Faber.
Purée Mongole, also called Cream Mongole, is a creamed split pea-tomato soup of unknown origin; a recipe for it was printed in 1889.
Purée Mongole is usually made with carrots, onions, white turnips, leeks, a stock (either beef or chicken) and milk. Depending on the recipe, it can have julienne carrots and be seasoned with curry powder, ground cloves, turmeric, nutmeg, cumin, and basil, in addition to salt and pepper.
Ingredients
Yield: Six servings
4 to 5large red, ripe tomatoes, about 4 cups, or canned Italian plum tomatoes, peeled, seeded and juice reserved
2cups fresh or frozen green peas, thawed
2cups chicken broth, homemade or canned
Salt and freshly ground white pepper to taste
1cup heavy cream
⅓cup fresh chervil sprigs
Preparation
Step 1
Place the tomato pulp in the bowl of a food processor. Pulse on and off and puree until smooth. Place the pureed tomatoes and the reserved juice in a medium nonreactive pan and set aside.
Step 2
In a saucepan of lightly salted, boiling water, cook the peas until almost tender, about 10 minutes. Drain. Puree the peas in the food processor and fold into the tomato puree. (If using frozen peas, puree in the food processor without precooking.)
Step 3
Add the stock and seasonings to the puree mixture and place the pan over high heat and bring to a boil. Add the cream and bring to a boil again. Reduce the heat and simmer for 20 minutes.
Step 4
Evenly divide the soup into six heated soup plates and top with the chervil sprigs. Serve immediately.