Take grene pesen, and boile hem in a potte; And whan they ben y-broke, drawe the broth a  a good quantitie torgh a streynour into a potte, and sitte hit on the fire; and take oynons and parcelly, and hewe hem small togydre, and caste hem thereto; And take pouder of Canell and peper, and caste thereto, and lete boile; And take vynegur and pouder of ginger, and caste thereto; And then take Saffron and salte, a litull quantitie, and caste thereto; And take faire peces of paynmain, or elles of such tendur brede, and kutte hit yn fere mosselles, and caste thereto; And then serue hit so forth. (Fifteenth century)

Take green peas and boil them in a pot. When they are broken down, draw a good quantity of broth through a strainer into a pot, and sit in on the fire. And take onions and parsley and chop them small together, and add them in; and take cinnamon powder and pepper and add thereto, and let boil. And take vinegar and ginger powder and add, and then take saffron and salt, a little quantity, and add. And then take fair pieces of paynmain (finest white bread) or else of tender bread, and cut it in small pieces and add; and then then serve it so forth.

  • 1 lb peas
  • 2 ½ cups water
  • 2 onions
  • 2 TBSP parsley
  • ½ tsp cinnamon
  • ¼ tsp pepper
  • 1 TBSP vinegar
  • ¼ tsp ginger
  • 3 threads saffron
  • ¾ tsp salt
  • 2 slices bread (about 2 oz)

Simmer peas in water, about 40 minutes. Mash the peas and pass the broth through a strainer, adding to the peas in the pot. Add the chopped onions, parsley, cinnamon and pepper. Boil for 10 minutes. Add the vinegar, ginger, salt and saffron. Chop up the bread, put it in, boil briefly and serve.

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