Pea Latkes by THF Dagonell Note: The Harleian Manuscript collection is in the British Museum. Translations from _Take A Thousand Eggs or More_ by Cindy Renfrow. Recipe redaction by THF Dagonell. Harleian MS. 279 ij. Lange Wortes de pesoun. Take grene pesyn, an washe hem clene an caste hem on a potte, an boyle hem tyl they breste, an thanne take hem uppe of the potte, an put hem with brothe yn a-nother potte, and lete hem kele; than draw hem thorw a straynowre in-to a fayre potte, an than take oynonys, and screde hem in to or thre, an take hole wortys and boyle hem in fayre water: and take hem vppe, an ley hem on a fayre bord, an cytte on .iij. or iiij., an ley hem to the oynonys in the potte, to the drawyd pesyn; ah let hem boyle tyl they ben tendyr; an thanne tak fayre oyle and frye hem, or elles sum fresche brothe of sum maner fresche fysshe, an caste ther-to, an Safron, an salt a quantyte, and serue it forth. Translation: 2. Long Herbs of Peas. Take green peas, and wash them clean and cast them in a pot, and boil them till they burst, and then take them up of the pot, and put them with broth in another pot and let them cool; then draw them through a strainer into a fair pot, and then take onions, and shred them into two or three, and take whole herbs and boil them in fair water: and take them up, and lay them on a fair board, and cut in three or four, and lay them to the onions in the pot, to the drawn peas; and let them boil till they are tender; and then take fair oil and fry them, or else some fresh broth of some manner fresh fish, and cast thereto, and Saffron, and salt a quantity, and serve it forth. Harleian MS. 4016 98 Longe Wortes de Pesone. Take grene pesyn, and wassh hem clene, And cast hem in a potte, and boyle htm til they breke; and then take hem vppe fro the fire, and putte hem in the broth in an other vessell; and lete hem kele; And draw hem thorgh a Streynour into a fair potte. And then take oynones in ij. or iij. peces; And take hole wortes, and boyle hem in fayre water; And then take hem vppe, And ley hem on the faire borde, And kutte hem in .iij. or in .iiij. peces; And cast hem and the oynons into that potte with the drawen pesen, and late hem boile togidre til they be all tendur, And then take faire oile and fray, or elles fressh broth of some mane fissh, (if thou maist, oyle a quantite), And caste thereto saffron, and salt a quantite. And lete hem boyle wel togidre til they ben ynogh; and stere hem well euermore, And serue hem forthe. Translation: 98. Long Herbs of Peas. Take green peas, and wash them clean, And cast them in a pot, and boil them till they break; and then take them up from the fire, and put them in the broth in another vessel; And let them coo; And draw the through a Strainer into a fair pot. And then take onions in two or three pieces; And take whole herbs, and boil them in fair water; And then take them up, And lay them on the fair board, And cut them in three or four pieces; And cast them and the onions into that pot with the drawn peas, and let them boil together till they are all tender, And then take fair oil and fry, or else fresh broth of some manner fish, (if you may, oil a quantity), And cast thereto saffron, and salt a quantity. And let them boil well together till they are enough; and stir them will evermore, And serve them forth. Pea Latkes 3 cups water 2 lbs frozen peas 2 cups breadcrumbs 1 large onion, chopped 2 Tablespoons parsley 1 teaspoon mint leaves, crushed 1 teaspoon marjoram 1/2 teaspoon basil 1/4 teaspoon thyme 1/2 teaspoon onion salt canola oil Dice the onion and saute it. Bring the water to a boil. Add the frozen peas. Add the fresh herbs and the onion salt. Boil the mixture until the peas burst. Drain the water. [Save the liquid, chill it in the fridge, and drink it. It's good for you :D] Mash the pea mixture, I cheated and used the blender. :D Mix in the breadcrumbs and let chill 24 hours. Heat the canola oil in a fry pan. Form the pea mixture into latkes and fry them. Flip them over to fry on both sides. Careful not to burn them. Let them drain on paper towels. Serve hot. The first time I made them, I boiled the onions and mashed the peas with a potato masher to stay as period as possible. I liked the taste and texture, but the little pancakes kept falling apart making them difficult to serve. However, the failure was delicious, so I was inspired to try again. :D The second time, I sauted the onions instead of boiling them because I prefer sauteed onions to boiled onions. I used a blender to mash the mixture to get a smoother paste. Unfortunately, this made the problem worse. We served it un-fried with crackers as a vegetarian cracker spread. :) The third time we added breadcrumbs to the original recipe and achieved success, the mixture was thick enough to fry as a latke.