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Grene pesen (pease) To Potage


This is an excerpt from Ancient Cookery [Arundel 334]
(England, 1425)
The original source can be found at R. Warner's "Antiquitates culinariae" (1791)

Grene pesen (pease) to potage. Take yonge grene pesen, and sethe hom with gode broth of beef, and take parsell, sage, saveray, and ysope, and a lytel brede, and bray all this in a morter, and sume of the pesen therwyth, and tempur hit wyth the broth, and do hit in a pot to the other pesen, and let hit boyle togedur, and serve hit forth.

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