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Grene pesen, Reale


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, reale. Take grene pesen clene washen, and let hom boyle awhile over the fire, and ' then poure away al the brothe, and bray a few of hom with parcel and myntes (mint); and in the brayinge alay hit with almonde mylke, and drawe hit up with the same mylk, and put in the same pot, and let hit boyle with hole pesen (whole pease); ande cast thereto sugre and saffron, and in the scttynge doune of the pot, if hit be a pot of two galons, take twelve zolkes of eyren, and bete hom, and streyne hom, and cast hom into the pot, and stere hit wel; and loke the potage be rennynge; and when it is dressed, straw suger above, and serve hit forthe.

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