The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Peas Pottage

Vegetables
Historic

Boiled and pulped peas, reheated with butter, parsley, chives and seasoning (Robert May 1660, Eaton 1822).

Pease Pottage is also a small village in West Sussex.


Original Receipt in 'The Accomplisht Cook' by Robert May, 1660 (Robert May 1660);

Pease Pottage.
Take green pease being shelled and cleansed, put them in a pipkin of fair boiling water; when they be boil'd and tender, take and strain some of them, and thicken the rest, put to them a bundle of sweet herbs, or sweet herbs chopped, salt, and butter; being through boil'd dish them, and serve them in a deep clean dish with salt and sippets about them.




Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats