To boyle yong Peason or Beans
pictured is a pudding in a turnip sharing a plate with young peason, from same recipe source.
First shale them and seethe them in faire water, then take them out of the water and put them into boyling milk, then take the yolks of Egs with crums of bread, and ginger, and straine them thorow a strainer with the said milk, then take chopped percely, Saffron and Salt, and serve it foorth for Pottage.
From: A Boke of Cookrye, 1591, English
To boyle yong Peason or Beans:
What I did:
- take shelled peas and boil them in water (for someone who doesn't know... without the shells)
- boil milk and add the peas (I'd say in proportionate amounts)
- add yolks and bread crumbs to thicken it up along with some ginger
- Strain this together and serve with chopped parsley, saffron and salt.
I tried a little with salt, this is good! but I did not add it to the rest, or the eggs so Emma could eat it. It would be more manageable for most diners if the eggs were there to glue it together, however I am unsure how a modern crowd would take to a dish of strained peas.
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