Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Split green peas 4 tb Olive oil
5 c Water 1 ts Salt
1/4 lb Green beans 1/4 ts Ground black pepper
3 Onions; sliced

Put the peas into a saucepan with the water. Bring to a boil and
cook gently for 1-1/2 hours, partially covered. Meanwhile boil the
string beans until tender but still crisp. Fry the sliced onions in
the oil until golden. Chop the drained string beans and add to the
onions in the pan. Cook for a few minutes. Drain off the oil and add
the onions and the beans to the pea soup. Taste and add salt and
pepper as desired.

From the Original: Lange wortes de pesoun: Take grene peyn, an washe
hem clene an caste hem on a putte, an boyle hem tyl they breste, an
thanne take hem uppe of the potte, an put hem with brothe yn a-nother
potte, an lete hem kele; than draw hem thorw a straynoure in-to a
fayre potte, an than take oynonys, an screde hem in to or thre, an
take hole wortys and boyle hem in fayre water; and take hem vyppe, an
ley hem on a fayre bord, an cytte on iij or iiij, an key hem to the
oynonys in the potte, to be drawyd pesyn; an let hem boyle tyl they
ben tendyr; an thanne tak fayre oyl and frye hem, or ellys sum
fresche brothe of sum maner fresche fysshe, an caste there-to, an
Safron, an salt a quantyte, and serue it forth.

From _Two Fifteenth-century Cookery Books_ Translated and compiled by
Maxime de la Falaise in _Seven Centuries of English Cooking_ Grove
Press, 1992 ISBN 0-8021-3296-0 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 04-24-95

Browse by categories