Grene pesen unstreynet with herbs
Prepared for [event name] on [date]
by [name]

Introduction
This entry is a re-creation of a recipe from , entitled "Grene pesen unstreynet with herbs". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Grene pesen unstreynet with herbs. Take grene pesen and let hom sethe wyth gode brothe of beefs, and take parsell, sage, saveray, and ysope, and cut hom smal, ancfdo hom in the pot, and let hom boyle tyl hit aly (mix) hitself, and colour hit with saffron ande serve hit forthe.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

peas
herbs
broth
beef
parsley
sage
savory
hyssop
saffron

[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

Procedure
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Bibliography

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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ancie:12>. Accessed on April 25, 2024, 8:36 pm.