Green Peas Unstreyned with Herbs*
| Categories: | Vegetable English 14th Century peas |
| Original Source: | Arundel MS 334 |
| Secondary Source: | Ancient Cookery from Cariadoc collection |
| Cook: | Peridot of the Quaking Hand |
| Meeting Date: | 0000-00-00 |
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.
Ingredients
| 2 packages | beef broth |
| 1-1/2 c. | water |
| 1 tsp. | each savory, hyssop, dried parsley |
| 2 Tbs. | saffron water |
| 1 lb. 4 oz. | frozen peas (1 large pkg) |
Steps
- Combine ingredients and simmer in a covered pot for time specified on frozen food package.
Note
Try to find ground hyssop and savory - I used the type sold for making tea and found they were much too twiggy to be just thrown into the pot. I solved the problem by using a tea ball for the herbs and boiling everything together before adding the peas.
Makes the number of servings specified on the package of peas, naturally!