Take green peas, and boil them in a pot; And when they are broken, draw the broth a good quantity through a strainer into a pot, And sit it on the fire; and take onions and parsley, and hew them small together, And cast them thereto; And take powder of Cinnamon and pepper and cast thereto, and let boil; And take vinegar and powder of ginger, and cast thereto; And then take Saffron and salt, a little quantity, and cast thereto; And take fair pieces of pandemaine, or else of such tender bread, and cut it in fair morsels, and cast thereto; And serve it so forth.

serves 4 as a side dish

400 g fresh peas

1 onion

1 slice of white bread

1 dl fresh parsley

1  teaspoon pepper

1/3 teaspoon cinnamon

¼ teaspoon ginger

pinch of saffron


1 tablespoon vinegar

Put fresh peas to a pot, add water so that the peas are just covered. Boil the peas in low heat until they are very tender and partially broken. Mush the peas and add the chopped onion and chopped fresh parsley. Cook until the onions are cooked. Add pepper, cinnamon, ginger, a pinch of saffron and enough salt. Heat and add breadcrumbs and vinegar. Boil briefly and serve hot.

Comments: I decided to use fresh peas, but the dish can be done with dried peas too. Onions must be cooked very well. Terence Scully in the book “The Art of Cookery in the Middle Ages” says that onions in the humoral theory are dangerously moist, so they were usually fried, thus removing a little of their superfluous moisture. I find that very interesting!

(Take a thousand eggs or more, II Volume, Harleian MS. 4016, c. 1450)

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