pea-soup-msg - 5/7/20
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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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
From the fb "SCA Cooks" group:
Potter Dee
April 28, 2019 at 6:52 PM
Planning on doing a split pea soup and noticed on wiki that it was made in Rome, does anyone have thoughts on arcane spices or recipes?
Ysabel Marguerite du Val
There's a lovely German split pea soup. I've tried it and it's delicious
http://www.medievalcuisine.com/.../recipe-index/erbesssuppen
MEDIEVALCUISINE.COM
Erbeßsuppen - Medieval Cuisine
Yonnie Travis
I have two recipes posted on my blog from Harleian MS 279--one is an almond milk based pea soup flavored with sugar and onion, the other is made with wine-salt and pepper were added for modern taste. The almond milk based soup was the better of the two.
http://giveitforth.blogspot.com/.../harleian-ms-279-ab...
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