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Yonge pessene

This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at

To mak yonge pessene tak pessen and par boille hem in water then gadar hem up and set the tone half upon the fyere with good brothe of beef and bray the remniant in a mortair withe parsley ysope and bred and draw it throughe a strener into a pot with the other pessen and boile it and salt it and serue it.


Other versions of this recipe:

When you have NEW PEAS (Le Menagier de Paris)

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