This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website
149 To make Bohemian peas. Take one and a half ounces of peas, cook them until dry, so that they are not too wet, and pound them in a mortar, so that they become a fine mush. Put good wine on them, ginger, cinnamon, cardamom and sugar. Serve it cold, sprinkle it with sugar. It is a good and lordly dish.