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.