Original Source: Arundel MS 334

Take green pese, and let hom sethe with moton or with broth of beef; and take herbes, parsel, ysope, and saveray, hewn sma, and cast in thereto, and let hit sethe til it alay hitself; ande colour hit with saffron, and serve hom forth.

Original Source: Ein Buch von guter Spise

45. Ein gut gerihtlin
Nim gesoten erbeiz und slahe sie durch ein sip. Slahe als vil eyer dor zu, als der erwis si. und siudez in butern niht alzu feizt. laz sie kuln. snit si an mursal. und stecke sie an einen spiz. brat sie wol. und beslahe sie mit eyern und mit krute. gib sie hin.

A good little dish
Take boiled peas and pound them through a sieve. Beat as many eggs thereto, as there are peas. And boil it in butter not all too fat. Let it cool. Cut it in pieces. And put them on a spit. Roast them well. And cover them with eggs and with herbs. Give them out.

Original Source: Harleian MS. 4016

Perre. Take grene pesyn, and boile hem in a potte; And whan they ben y­broke, drawe the broth a good quantite thorgh a streynour into a potte, And sitte hit on the fire; and take oynons and parcelly, and hewe hem small togidre, And caste hem thereto; And take ponder 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 quantite, and caste thereto; And take faire peces of paynmain, or elles of such tendur brede, and kutte hit yn fere mosselles, and caste there-to; And then serue hit so forth.

Perre. Take green peas, and boil them in a pot; and when they be broken, draw the broth a good quantity through a strainer into a pot, and sit it on the fire; and take onions and parsely, and cut them small togethere, and cast them thereto; and take cinnamon and pepper, and cast thereto, and let boil; and take vinegar and ginger and cast thereto; and then take saffron and salt, a little quantity, and cast thereto; and take faire pieces of white bread, or else of such tender breade, and cut it in fair morsels, and cast thereto; and then serve it so forth.

Original Source: Apicius, De Re Coquinaria

PISAM FARSILEM.
Coques. cui oleum mittis. accipies abdomen, et mittis in caccabum liquamen et porrum capitatum, coriandrum viridem. imponis ut coquatur. isicia minuta facies quadrata, et coques simul turdos vel aucellas vel de pullo conciso et cerebella prope cocta cum iuscello coques. lucanicas assas, petasonem elixas, porros ex aqua coques, nucleorum heminam frigis. teres piper, ligusticum, origanum, gingiber, ius abdominis fundis, lias. Angularem accipies, qui versari potest, et omentis tegis. Oleo perfundis, deinde nucleos aspargis et supra pisam mittis ut tegas fundum angularis, et sic componis supra petasonis pulpas, porros, lucanicas concisas. Iterum pisam supermittis. item alternis aptabis obsonia, quousque impleatur angularis. novissime pisam mittis, ut intus omnia contineat. coques in furno vel lento igni imponis, ut ducat ad se deorsum. ova dura facies, vitella eicies, in mortario mittis cum pipere albo, nucleis, melle, vino candido et liquamine modico. teres et mittis in vas ut ferveat. cum ferbuerit, pisam mittis in lancem, et hoc iure perfundis. hoc ius candidum appellatur.

Cook the peas with oil and a piece of sow's belly, put in a sauce pan a broth, leek heads the lower white part green coriander and put on the fire to be cooked. Of tid-bits, cut little dice. Similarly cook thrushes or other small game birds, or take sliced chicken and diced brain, properly cooked. Further cook, in the available liquor or broth, Lucanian sausage and bacon; cook leeks in water; crush a pint of toasted pignolia nuts; also crush pepper, lovage, origany, and ginger, dilute with the broth of pork, tie, take a square baking dish suitable for turning over which oil well and line with caul, sprinkle on the bottom a layer of crushed nuts upon which put some peas, fully covering the bottom of the squash dish; on top of this arrange slices of the bacon, leeks and sliced Lucanian sausage; again cover with a layer of peas and alternate all the rest of the available edibles in the manner described until the dish is filled, concluding at last with a layer of peas, utilizing everything. Bake this dish in the oven, or put it into a slow fire covering it with live coal so that it may be baked thoroughly. Next make a sauce of the following put yolks of hard boiled eggs in the mortar with white pepper, nuts, honey, white wine and a little broth; mix and put it into a sauce pan to be cooked; when the sauce is done, turn out the peas into a large silver dish and mask them with this sauce which is called white sauce.