Medieval Recipes #7: New Peas for a Meat Day

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April 25, 2014 by phicks2012

bread_drawingI’ve been intending to do more of these, but recently I’ve been trying out a low-carbohydrate diet, and most of the period recipes I’ve found are not all that compatible with what I currently can eat. Even the meat dishes seem to call for honey or pastry to be used in the recipes, so I found myself skipping over those even though one would think they’d be the most obvious choices. However, this vegetable recipe isn’t (under the circumstances) too bad.
Source: A Boke of Gode Cookery

PERIOD: France, 14th century | SOURCE: Le Ménagier de Paris | CLASS: Authentic

DESCRIPTION: A dish of peas cooked in broth


As to new peas, sometimes they be cooked with sewe of meat and brayed parsley to make a green pottage and that is for a meat day; and on a fish day, they be cooked in milk with ginger and saffron therein.

– Power, Eileen. The Goodman of Paris (Le Ménagier de Paris). A Treatise on Moral and Domestic Economy by A Citizen of Paris (c. 1395). New York: Harcourt, Brace and Company, 1928.


1 lb. peas
4 cups pork or beef broth or Gode Broth (made without bread crumbs)
2 bunches fresh parsley leaves, diced
Bring peas and broth to a boil; add parsley, reduce heat and simmer until tender. The peas may then be drained or left in all or some of the broth for serving. Serves 6.


I used commercially available beef broth, parsley from my garden, and fresh peas from the produce department.

This was, obviously, a very simple dish to make. However, no mention was made in the recipe about whether or not the peas needed to be shelled of used whole in the pods. I opted for the latter, but selected peas I knew could be used that way.

The finished dish did not have an unusual or exotic flavor, but it was quite nice.

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April 2014


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