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Peas Pottage
Fruit and 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.




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