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Grene Pesyn
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Take grene pesyn, and boile hem in a potte; And whan they ben y-broke,
drawe the broth a good quantite þorgh a streynour into a potte, And sitte
hit on the fire; and take oynons and parcelly, and hewe hem small
togidre, And cast hem thereto; And take pouder of Canell and peper, and
caste thereto, and lete boile; And take vynegur and pouder of ginger, and
caste thereto; And then take Saffron and salte, a litull quantite, and caste
thereto; And take faire peces of paynmain, or elles of such tendur brede,
and kutte hit yn fere mosselles, and caste there-to; And þen serue hit so
forth.
Harleian MS, c. 1450
published in Two Fifteenth-Century Cookery-Books
Source: Take a Thousand Eggs or More, Cindy Renfrow
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As prepared by Beathog, to serve 8:
Place 1# split green peas in a pot. Add broth, onion and chopped parsley.
Cover and bring to a boil, then reduce heat and simmer for several hours,
stirring occasionally, until the peas are mushy. Add salt, pepper, saffron, ginger,
cinnamon and a dash of vinegar to taste.
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