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Mashed peas


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Mashed peas. Roast the peas on a grate; then have some strong alkali. Pass through a strainer the alkali onto the peas and clean it. They put hay in it so it will smell good. Cook the peas until it will be peeled, then remove it from the fire, pass through a strainer the alkali, crush it and wash it. Once washed, wash them again one by one, for it must be clean. Boil it in hot water so that the alkali will come off. Pass through a strainer the water once again, pour cold water onto it, take it off from the fire, put it onto another pot, then pour water again. Put it on coal, cook it, but don't let the peas get stuck. Then dry it on hay. Once done, pass through a strainer it and crush it. Put sweet wine and rose water into a pot; if you have no sweet wine, add sugar. Put the peas into the wine while you pass through a strainer them. The wine will be better from this. Put these into the plate. Slice some almonds and add some small currants. Cook the currants in wine, then take it out and let it cool. Slice the washed almonds into it and mix it with the grapes. Once done, add some rose water and add sugar.

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