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pea-soup-msg - 7/17/10

 

Period pea soups.

 

NOTE: See also the files: soup-msg, mustard-soup-msg, gazpacho-msg, Blood-Soup-art, serving-soups-msg, peas-msg, sops-msg, salads-msg, ham-msg, p-tableware-msg.

 

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NOTICE -

 

This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

 

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

 

I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.

 

The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.

 

Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).

 

Thank you,

    Mark S. Harris                  AKA:  THLord Stefan li Rous

                                          Stefan at florilegium.org

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Date: Wed, 24 Sep 1997 21:48:21 +1000

From: KandL Johnston <woodrose at malvern.starway.net.au>

Subject: Re: SC - Ein Guter Spise

 

Cathy Harding wrote:

> I am going to be doing a lunch for about 14 people in a couple of weeks and

> thought I would use my latest aquisition ( a copy of ein guter spise).

> This weekend I showed the recipes to one of the persons in charge to see if

> any of the recipes apealed to her.  Her observation was that there were few

> or no recipes with vegetables (There are some no meat eaters in the group).

> My question is does anyone know of german vegetable recipes from this time

> period?

 

From a friends book in german entitled Mideviel Cookbook there is a Pea Soup

recipe we found wonderful. Sorry I don't have the original german or a litteral

translation, only my poor attempt, but here goes any (and it was good)

 

250 g Fresh (or frozen peas if you must) Peas

2 onions

40 g butter

1.25 Litres Stock (we used vegetable stock)

1 strand Saffron

Pepper t taste

2 T. Muscatel ( Sweet White Wine)

1 bunch Parsley

40 g bread crumbs

 

Onions peeled and finely chopped. in butter fry until clear, then add the peas.

Add stock, pepper, saffron, Muscatel and simmer for 20 minutes on medium heat.

 

for clear soup add parsley and serve.

 

for thicker soup, sprinkle bread crumbs over soup with parsley and stir in. Cook

for 15 minutes more.

 

Note: we cooked the soup and took off the heat for about 2 hours before a quick

reheat before serving. None came back to the kitchen.

 

<snip>

 

I have more but out of time right now. Hope this helps.

 

Nicolette

- ---------------------------------------

Rudolf von der Drau and Nicolette Dufay

Baron and Baroness, Stormhold

 

 

Date: Mon, 11 May 1998 23:01:26 -0400

From: Bonne <oftraquair at hotmail.com>

Subject: SC - Mongolian food-not

 

Bogdan din Brasov's mongolian food query reminds me to follow up on one of the

first messages I posted to this list: a request for assistance with food to

sell for lunch at an event called “Cossacks, Mongols and Huns”.  When I

volunteered to cook, my mind had fixated on the word Cossacks and I related it

to Russia. My request here for food appropriate to the event title didn’t

really result in anything that quite fit my needs. Stefan probably directed me

to his files, but I was reading from work then and evidently didn't have time

to follow up on the mongolian files he directs Bogdan to. Or my cossack

fixation made me ignore them.  At any rate, my research took me as far as the

Durham county library.  I found there a number of books on Russian cooking.

Most were quite obviously recalling the food of the Czar’s in the 1800’s,

interesting, but not what I wanted. The only recipe noted as being Cossack at

some point in history involved far too much meat to fit my budget!

 

With time running short, I finally settled for “Black Bread Soup” from

“Classic Russian Cuisine”, by Alla Sacharow. It fit several of my

requirements: cheap, vegetarian, and being a warming stew that would be a good

seller at a fighting event outdoors in March. This stew falls into murky

non-documentation category of "the peasants had stewpots, so they _could_ have

cooked this".  Even at the time I'd learned better, but it was too late to

start over. The actual recipe follows, my variations  because of availability

and a big OOPS! are listed below.  I multiplied out to serve 40, and only took

enough home for my family of 4 to have one bowlful each Sunday night.

 

Black Bread Soup

Sup iz chornovo khleba

 

For 4

 

2 carrots diced

6 stalks celery, cut in 1 inch pieces

1 parsley root, peeled and diced

1 medium onion, chopped

1 Tablespoon butter

1 quart water

salt, pepper

1/2 pound black bread, sliced, and dried or toasted

1/2 cup dried peas (green or yellow) soaked overnight

1 small black radish

1 carrot

2 stalks celery

6-8 stalks asparagus

1/4 spinach, chopped

1 bunch dill, chopped

1 leek, chopped (white part only)

1 bunch parsley, chopped

 

Boil the peas 1 and 1/2 hour, mean while

saute 2 carrots, celery, parsley root and onion in  butter.  Add one quart

water, salt, pepper, and cook 1/2 hour

Add bread to soup pot and simmer an additional hour

Puree the vegetables and bread and return to pot , heat soup again

coarsely grate the radish, carrot and celery, cut asparagus into pieces

add all vegetables to soup with cooked peas.  Cook 10 more minutes

serve garnished with leeks and parsley

 

Variations,

 

I was told parsley root = parsnips and so used them.

 

I couldn’t find what black radish was, and so also added parsnip to the final

mix of vegetables, as well as the pureed broth.

 

Asparagus being too expensive for me to keep the serving price I needed, I

left it out. It's usually not to bad in March and I wanted to add a small

amount, but El Nino ruined the early crop according to the grocer.

 

Rather than garnishing with the leeks, I included them in the chopped veg.

Garnishing isn't really suitable to serving soup in cups by the listfield.

 

At the event soup pot simmered all day, being re-filled and brought to a hard

boil now and again, I prepped the soup the night before to the point of adding

the chopped vegetables, then chilled it in containers the same size as my

double boiler.  This kept the vegetables from cooking into a total mush before

serving.

 

OOPS!

I managed to leave the peas out of the soup served at the event. I discovered

this only upon returning home on Sunday to find them still soaking! I’d

thought the soup I was serving seemed  to be sticking less and had a little

less body than in my trial run, but the customers liked it fine. It was kind

of sweet, the peas might have balanced this.

 

Bonne

 

 

Date: Sat, 30 Sep 2000 23:56:33 PDT

From: "Bonne of Traquair" <oftraquair at hotmail.com>

Subject: Re: SC - Easy period soups?

 

>>think of a period soup recipe that is easy and inexpensive to make, and

>> would thus be a suitable replacement for a modern dehydrated chicken

>> soup?

 

>Le Menagier has a little section on "unprepared soup," but I don't

>think any of the ones he gives would work for the purpose. The first of the

>Menagier ones, for example, is:

>"Have parsley and fry it in butter, then throw boiling water on it

>and make it boil: and add salt, and garnish as any soup."

>That isn't much work, but I doubt that hungry fighters would find it

>very satisfactory.

 

how about the pea soup recipe from Le Menegier that is given as the first

recipe in Redon's "The Medieval Kitchen"? It is referred to as MP 159 for

those who have other references. Redon's version uses

 

12 oz split peas

2 cups milk

3 egg yolks

1/2 tsp ground ginger

1 pinch saffron (optional)

1 cup or more leftover cooked chicken, veal or chicken livers

1 tablespoon good lard

(salt for salting to taste)

 

and the process (abbreviated):  soak the peas and cook them til crushable,

salt to taste, drain.  Boil milk, add spices, remove from heat, combine with

egg so that ht egg does not curdle.  Melt lard and saute meat, salt to

taste. Stir egg/milk into peas on low heat til soup is thickened and heated

through. Serve over meat.

 

I beleive the entire thing could be converted to a recipe using dried or

dehydrated ingredients, making an 'instant' version for use in a War Kitchen

and eliminating the need for perishable food storage.  All of the above

ingredients are available dried, the peas and dried milk from any grocery,

the meat and egg can be gotten from a camping supply house. Rather than

rehydrate and saute the meat, I'd just rehydrate along with the beans and

cook in the soup.  If dehydrated eggs prove hard to come by, they can be

skipped since Le Menegier also suggests simply crushing the peas. Powdered

milk and the spices can be stirred in once the peas and meat are done. (The

saffron doesn't effect the color and could possibly be a scribal error. I'll

leave that to His Grace to decide.) Peas do not require a long presoak and

are suitable for camp cooking with a bit of practice.  Even better, it might

be possible to purchase a powder of pre-cooked peas. Or, a dedicated cook

might even experiment with cooking the peas and creating a powder.  A really

dedicated cook might try cooking all the ingredients except the meat and

creating a powder'. On-site, the cooks would re-hydarate the meat, then add

a measured amount of the soup powder.

 

Bonne

 

 

Date: Wed, 25 Apr 2001 09:29:08 -0400

From: Elaine Koogler <ekoogler at chesapeake.net>

Subject: Re: SC - RE. OOP Question for the Australians

 

Oh, but there is a wonderful recipe in the very first SCA cookbook I ever

acquired...it dates 'way back, probably 20 years or so, and was called "How to

Cook Forsoothly".  The book contains a wonderful pea soup that doesn't taste

like the slightly flavored wallpaper paste I've often been served as pea soup.

The recipe is:

 

2 cups dried split peas

ham bone or other large chunk of salt pork

l large onion, chopped

1 cup chopped celery

1 cup chopped carrots

1 clove garlic

1 bay leaf

1 tsp. honey

1 tsp. thyme

3 tablespoons bacon grease

1 tablespoon Worcestershire sauce

1 cup red wine or more

1 tsp. cumin

1 tsp. celery salt

sprinkle of pepper or several whole peppercorns

kiebasa or other similar sausage

 

Soak peas overnight in water.  Measure the water and add enough to make 10

cups. Simmer the peas with the salt pork or ham bone for 2 1/2 or 3 hours.  Add

the next 3 items and cook for another hour or until the peas are thoroughly

soft. Strain the soup through a coarse sieve to produce a smooth texture and

remove all lumps from the vegetables. [I usually use my food processor or

blender to get the soup to the smooth, lump-free texture called for].  Add the

remaining ingredients [up to the kielbasa] and simmer until soup reaches desired

consistency and flavor.  Meanwhile, wash the pieces of salt pork until they are

free of any remains of the other ingredients, dice and fry until golden and

crisp on the outside.  Fry the kiebasa and cut in to 1/2 inch slices [I usually

cut up the kielbasa before frying].  Add the salt pork, kielbasa and rendered

grease to the soup just before serving.  Correct the seasonings to taste and

serve. Makes about 2 quarts.

 

This is particularly good on a cold, wet evening!

 

Kiri

 

 

Date: Sun, 1 Oct 2000 22:55:22 +0200

From: "Cindy M. Renfrow" <cindy at thousandeggs.com>

Subject: Re: SC - Easy period soups?

 

See http://world.std.com/~ata/soup.htm and search results at

http://google.yahoo.com/bin/query?p=pocket+soup&;hc=0&hs=0

for more old recipes for pocket soup.

 

BTW, the pea soup recipe in the Harl. MSS. can be cooked down to a

transportable paste & re-hydrated.

 

Cindy

 

 

Date: Wed, 06 Sep 2006 12:01:19 -0500

From: Anne-Marie Rousseau <dailleurs at liripipe.com>

Subject: Re: [Sca-cooks] My Next Feast

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

 

I'm a huge fan of cretonnee of new peas...a lovely bright green pea  

soup that is fresh and light and vegetarian friendly

 

its from le Menagier and I do it with frozen green peas cooked in milk with ginger and saffron and thickened with a bit of bread crumbs. its one of my faves :)

 

if you do it, thought, I highly recommend cooking it in small batches  

and reheating in boiling bags or a double boiler. if you burn it, its NASTY.....

 

--AM

 

 

Date: Wed, 03 Mar 2010 16:49:39 -0800

From: "Laura C. Minnick" <lcm at jeffnet.org>

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] Period recipe for Pea Soup?

 

Kean Gryffyth wrote:

<<<   We're looking for a period recipe for Pea Soup. The little data

we've been able to find indicates that while everybody seems to have

had one. but because it was low-end peasant food, no-one wrote the

recipe down. Any leads, clues or even recipes! would be greatly

appreciated!

 

-Kean >>>

 

Well, there's "Green Pesen Royal" from _Ancient Cookery_ and "Perre"

from the _Two Fifteenth-Century Cookery Books_. I especially like Perre.

Both recipes are available in redacted for in Cariadoc's _Miscellany_,

and he also provides the original recipes, so you can do your own

redaction if you like.

 

There's a PDF of the _Miscellany_ at

http://www.daviddfriedman.com/Medieval/miscellany_pdf/Miscellany.htm

 

or an alphabetical listing (with links) to the recipes only at

http://www.pbm.com/~lindahl/cariadoc/recipe_index.html

<http://www.pbm.com/%7Elindahl/cariadoc/recipe_index.html>;

 

I highly recommend the _Miscellany_ as a good starting point for

learning the how-to of basic medieval cooking. Just be aware though- His

Grace doesn't care for saffron, and tends to list small amounts when it

appears in a recipe. You may want to adjust the amounts if you like

saffron (as I do. Give me more saffron!).

 

'Lainie

 

 

Date: Wed, 03 Mar 2010 20:06:08 -0500

From: Gretchen Beck <grm at andrew.cmu.edu>

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] Period recipe for Pea Soup?

 

--On Wednesday, March 03, 2010 7:25 PM -0500 Kean Gryffyth

<kad.dsl at verizon.net> wrote:

<<<    We're looking for a period recipe for Pea Soup. The little data

we've been able to find indicates that while everybody seems to have had

one. but because it was low-end peasant food, no-one wrote the recipe

down. Any leads, clues or even recipes! would be greatly appreciated!

 

-Kean >>>

 

I've got a couple that I've fixed with some success (unfortunately, I'm not

sure I can find my reconstructions():

 

Perre. (2 15th C Cookery Books)

? Take grene pesyn?, and boile hem in a potte; And whan? they ben?

y-broke, drawe the brot? a good quantite ?org? a streynour into a

potte, And sitte hit on? the fire; and take oynons and parcelly, and hewe

hem sma?? togidre, And caste hem thereto; And take pouder of Cane?? 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 litu??

quantite, and caste thereto; And take faire peces of paynmain, or elles of

suc? tendur brede, and kutte hit yn fere mosselles, and caste there-to;

And ?en? serue hit so fort?.

 

(This is, pretty much, the recipe on the back of the dried peas bag, I

think, with vinegar, cinnamon, saffron, and ginger to taste, then serve

over croutons or slices of bread). Here's what I did when I made it:

2 cups lb dried green peas

2 quarts water

3 small onion

a handful parsley

spices to taste (cinnamon, pepper, ginger, saffron, salt)

3 Tbsp cider vinegar

 

Boil peas until they are "broken", then puree. Add finely chopped onions

and parsley with cinnamon and pepper and boil awhile. Add vinegar, ginger,

saffron and salt to taste and boil for a little longer. Sprinkle with

croutons or diced bread and serve.  This is best made at least a day ahead

and reheated before serving.

 

 

There is a cream of fresh pea soup in one of the French cookery books (the

Viander, perhaps?) I cooked it for an event, but seem to have lost the

recipes for it in one of my various computer crashes.  It is a rich, yummy

thing, though.

 

toodles, margaret

 

 

Date: Wed, 3 Mar 2010 20:12:05 -0500

From: <jimandandi at cox.net>

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Cc: Gretchen Beck <grm at andrew.cmu.edu>

Subject: Re: [Sca-cooks] Period recipe for Pea Soup?

 

I made almost that exact same recipe for a traveler's fare years back and served it with the sliced bread separate and a cooked ham chopped into gobbets for people to add to their pottage as they will, and a pitcher of thinned sour cream. It went over extremely well, pleased meat-eaters and vegetarians alike.

 

Madhavi

 

 

Date: Wed, 3 Mar 2010 22:10:59 -0500

From: Sharon Palmer <ranvaig at columbus.rr.com>

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] Period recipe for Pea Soup?

 

<<<    We're looking for a period recipe for Pea

Soup. The little data we've been able to find

indicates that while everybody seems to have had

one. but because it was low-end peasant food,

no-one wrote the recipe down. Any leads, clues

or even recipes! would be greatly appreciated! >>>

 

Rumpolt has a number of pea recipes, many that

call for Erbe?br?h or pea broth, and this one for

soup:

Suppen  4. Pea soup with small chopped onions/

that are browned (sauteed)/ peppered and

yellowed*/ like this it is also good.

* yellow might mean saffron, but it could also

mean safflower or another yellow coloring.

 

Also this one for soup with false peas:

 

Suppen  40. Make a dough with eggs and with

flour/ pour it in hot Butter though a foam spoon/

that has holes/ put not make brown/ but only

nicely white. Take a good pea stock/ that is well

tasting and mixed/ and when you want serve it in

a dish/ then pour over the cooked "peas" (meaning

the fried pastry)/ like this it is good and well

tasting.

 

And no less than 16 recipes in the Zugem??

(vegetable or side dish) section.  Pease pudding

than soup:

 

Zugem?? 1. Peas.  Take peas/ set them (on the

fire) with lye / and let them simmer/ that the

hulls go from/ rub them well/ and wash them

clean/ let them soak in water/ that the taste

comes away.  Set them (on the fire) with cold

water/ and let them simmer/ and when you think

they are soft/ then pour them on a strainer/ and

let the water run away/ put them again in a fish

kettle and set them on hot coals/ stir them

often/ until they become dry/ keep the kettle

against the fire/ like this they dry the sooner

put them in a mortar/ and crush with a wooden

pestle. Take new bacon/ that is not melted/ under

it/ and crush it/ set with the mortar on the

fire/ and crush continuously/ until the stuff

becomes warm/ and when you will melt it (when it

is ready to melt?)/ then take water/ that is

warm/ and correctly salted/ mix up the peas with

it/ make them not too thick/ and also not too

thin/ that you can strain it.  Take a white

bread/ that is sliced/ and is roasted in butter/

is sugared when warm/ and pour the peas over it/

pour again melted bacon over it/ like this the

peas are white/ and the bacon is also white.  And

thus one cooks the peas specially on a flesh day.

At times one takes milk to it/ but with water one

can make it as white as with milk.

 

Zugem?? 2. Roasted peas with bacon in a pie pan/

that is brown over and under/ that is served

whole in the pie pan/ and given warm on a table.

 

Zugem?? 3. Peas cooked with smoked bacon.

 

Zugem?? 4.  Take new peas/ or pods/ parboil them

a little in water with the husks cool them again/

and cut a little bacon pretty thin/ lay them in a

pan/ and roast them a little/ then put the peas

in it/ and roast it also/ pour a little beef

broth or chicken broth to it/ put a little ginger

and pepper in it/ let simmer together/ that a

short broth develops/ like this it is good and

well tasting.

 

Zugem?? 5. Take new peas/ take them out of the

husks in an tinned fish kettle/ pour a good beef

broth over it/ set on coals/ and let simmer/ and

when nearly cooked/ like this brown a little

flour in it/ and fresh unmelted butter/ green

herbs/ that are chopped small/ let simmer

together.  You might put bacon over it or not/

like this it is good and well tasting.

 

Zugem?? 6. Take green (or fresh?) peas/ take them

out of the husks/ set them (to the fire) with a

beef broth/ and let them simmer well/ strain them

through a hair cloth/ put them in a small fish

kettle/ and let them simmer with fresh butter/

that is unmelted/ stir egg yolks into it one or

two/ let them sinner together/ like this it is a

good dish.

 

Zugem?? 7. Take peas/ that are cooked and

strained/ prepared with egg yolks and fresh

butter.  Take toasted slices from a white weck

bread/ put butter or bacon in a pie pan/ melt/

and make hot on coals/ soften the (bread) slices

in the strained peas/ and lay them nicely next to

each other/ pour the peas over them/ pour the

bacon or melted butter over it/ set in the oven/

or on coals/ and bake/ put a pot cover over it/

that heat goes under and over.  And when you will

serve it/ then turn over into a dish/ and give

warm on a table.  The dish one calls Bohemian

Baba.

 

Zugem?? 8.  Take peas/ that are cooked and dried

in a mortar/ grind them with egg yolks/ sweet

milk/ and unmelted butter/ put a little salt into

it/ and stir them together. Take a tart pan/ put

butter in it/ and make hot/ take toasted slices

from a weck bread/ dip them in the peas/ and lay

them in the tart pan/ and when you have laid them

next to each other/ then add the remaining peas

over it/ baste with fresh butter/ set in oven

with the tart pan/ and let bake.  Take a dish/

and overturn onto it/ and give them warm on a

table.  The Bohemians eat this gladly/ and in

Bohemia one calls it a Baba made of peas.

 

Zugem?? 9. Take peas/ that have been hulled with

lye/ and when they are cooked and well dried/

then crush them in a mortar/ mix up with milk and

butter/ or clear water/ that is warm/ mix well

with butter/ that you do not make it too thick or

again too thin/ that it can run through a sieve/

throw of a weck bread/ that is sliced small/ over

it/ and when it is arranged in a dish/ then pour

butter over it/ and give warn on a table.  You

might also like to sprinkle well toasted bread

over it/ that is prepared with sugar/ like this

is good and well tasting.

 

Zugem?? 10. Take green peas/ that are hulled/

simmer them with Malvasia (wine)/ take a little

butter to it/ thus it is also good and well

tasting.

 

Zugem?? 11.  Take peas/ that have been hulled

with lye/ boil them off in water/ that the taste

comes away/ when they are cooked/ then pour them

over a strainer/ when the water is from it/ thun

put it again in a fish kettle/ set on hot ashes/

and stir up often/ thus they become even drier/

when they are dry/ then put them on a dish/ and

let them become cold/ put them in a grater?/ and

rub them with a wooden leg (pestle)/ until they

become small/ and when you are nearly ready to

serve/ then pour Malvasier wine to it/ and rub

continuously/ so it becomes puffy/ like a snow

milk/ and becomes quite white. Take out with a

wooden spoon/ and make white mounds in a dish

next to each other/ sprinkle them with small

confits/ give warm to the table. Also one can

finish? the peas in Malvasier (wine).

 

Zugem?? 12. Browned peameal/ prepared with pea

broth/ and given warm on the table/ with little

slices of bread that are roasted in butter/ and

is made sweet with sugar/ sprinkled/ is good and

well tasting

 

Zugem??  13.  Peas and barley cooked together/

with good peabroth/ and well larded.  This dish

is also not bad to eat/ And in Austria it is

called Ritschet.

 

Zugem??  14. Strained peas well larded/ and given

warm on the table/ pour saurkraut with vinegar

around it/ an sprinkle with salt.  Like this they

eat it gladly on the Rhine river

 

Zugem?? 15. Strained peas let become cold/ lay

them in another dish and pour vinegar over it.

Like this they eat it gladly in Spessart (a place

in Bavaria).

 

Zugem?? 16.  Baked (fried) peas with milk is also

good and well tasting.  And when they have cooked

thick/ then you can also make them well brown.

 

If you start with split peas, you can skip the

steps that hull them with lye.  I speculate that

yellow peas are more appropriate than green ones,

but its hard to be sure.

 

Ranvaig

 

 

Date: Wed, 3 Mar 2010 20:25:30 -0500

From: Guenievre de Monmarche <guenievre at erminespot.com>

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] Period recipe for Pea Soup?

 

It's in Le Menagier, and there are sort of two...

"When you have NEW PEAS, sometimes they are cooked on a meat day both

in meat stock and with ground parsley, to make green soup, and this is

on a meat day; and on a fish day, you cook them in milk, with ginger

and saffron in them; and sometimes "a la cretonnee" of which I shall

speak later."

 

"CRETONNEE of New Peas or new beans. Cook them almost to a puree, then

remove from the liquid, and take fresh cow's milk, and tell her who

sells it to you that she will be in trouble if she has added water to

it, for very often they extend their milk thus, and if it is not quite

fresh or has water in it, it will turn, And first boil this milk

before you put anything in it, for it still could turn: then first

grind ginger to give appetite, and saffron to yellow: it is said that

if you want to make a liaison with egg-yolks poured gently in from

above, these yolks will yellow it enough and also make the liaison,

but milk curdles quicker with egg-yolks than with a liaison of bread

and with saffron to color it, And for this purpose, if you use bread,

it should be white unleavened bread, and moisten it in a bowl with

milk or meat stock, then grind and put through a sieve; and when your

bread is sieved and your spices have not been sieved, put it all to

boil with your peas; and when it is all cooked, then add your milk and

saffron. You can make still another liaison, which is with the same

peas or beans ground then strained; use whichever you please. As for

liaison with egg-yolks, they must be beaten, strained through a sieve,

and poured slowly from above into the milk,after it has boiled well

and has been drawn to the back of the fire with the new peas or new

beans and spices, The surest way is to take a little of the milk, and

mix with the eggs in the bowl, and then a little more, and again,

until the yolks are well mixed with a spoon and plenty of milk, then

put into the pot which is away from the fire, and the soup will not

curdle. And if the soup is thick, thin with a little meat stock. This

done, you should have quartered chicks, veal, or small goose cooked

then fried, and in each bowl put two or three morsels and the soup

over them,"

http://www.daviddfriedman.com/Medieval/Cookbooks/Menagier/Menagier.html#fn79

 

Gueni?vre

 

 

Date: Thu, 04 Mar 2010 07:24:32 -0700

From: edoard at medievalcookery.com

To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] Period recipe for Pea Soup?

 

-------- Original Message --------

From: Kean Gryffyth <kad.dsl at verizon.net>

 

<<<  We're looking for a period recipe for Pea Soup. The little data

we've been able to find indicates that while everybody seems to have had

one. but because it was low-end peasant food, no-one wrote the recipe

down. Any leads, clues or even recipes! would be greatly appreciated! >>>

 

Your statement surprises me, because I've seen an awful lot of pea soup

recipes in medieval cookbooks.

 

Here are some examples I found with a quick search:  [

http://www.medievalcookery.com/cgi/search.pl?term=peas&;file=all ]

 

A Book of Cookrye (England, 1591)

To boyle yong Peason or Beanes

http://www.medievalcookery.com/cgi/display.pl?aboc:141

 

Du fait de cuisine (France, 1420)

Pur?e of Peas

http://www.medievalcookery.com/cgi/display.pl?duf:21

 

Du fait de cuisine (France, 1420)

A Gratun?e

http://www.medievalcookery.com/cgi/display.pl?duf:62

 

Forme of Cury (England, 1390)

Perrey Of Pesoun

http://www.medievalcookery.com/cgi/display.pl?foc:69

 

Le Menagier de Paris (France, 1393)

When you have NEW PEAS

http://www.medievalcookery.com/cgi/display.pl?lmdp:191

 

Le Menagier de Paris (France, 1393)

CRETONNEE of New Peas or new beans

http://www.medievalcookery.com/cgi/display.pl?lmdp:269

 

A Noble Boke off Cookry (England, 1468)

Yonge pessene

http://www.medievalcookery.com/cgi/display.pl?nob:15

 

A Noble Boke off Cookry (England, 1468)

To mak yonge pessen ryalle

http://www.medievalcookery.com/cgi/display.pl?nob:16

 

Le Recueil de Riom (France, 15th century)

English puree

http://www.medievalcookery.com/cgi/display.pl?rdr:25

 

Two Fifteenth-Century Cookery-Books (England, 1430)

Cxlv - Blaunche Perreye

http://www.medievalcookery.com/cgi/display.pl?tfccb:145

 

Two Fifteenth-Century Cookery-Books (England, 1430)

Peys de almayne

http://www.medievalcookery.com/cgi/display.pl?tfccb:477

 

Le Viandier de Taillevent (France, ca. 1380)

Cretone of new peas

http://www.medievalcookery.com/cgi/display.pl?via:10

 

- Doc

 

<the end>



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