Peas -- A side dish Redaction by THL Dagonell Collingwood This recipe is taken from "Two Fifteenth Century Cookbooks", pg.83 It can also be found in "Take a Thousand Eggs or More" and "Cariadoc's Miscellany". Original: Perre. Take grene pesyn, and boile hem in a potte; And whan they ben y-broke, drawe the broth a good quantite thorgh a streynour into a potte, And sitte hit on the fire; and take oynons and parcelly, and hewe hem small togidre, And cast hem thereto; And take pouder of Canell and peper, and caste thereto, and lete boile; And take vynegur and pouder of ginger, and caste thereto And then take Saffron and salte, a litull quantite, and caste thereto; And take faire peces of paynmain, or elles of such tendur brede, and kutte hit yn fere mosselles, and caste there-to; And then serue hit so forth." Translation: Peas. Take green peas, and boil them in a pot; And when they are broken, draw the broth a good quantity through a strainer into a pot, And sit it on the fire; and take onion and parsley, and cut them smalle together, and cast them thereto; And take powder of cinnamon and pepper, and cast them thereto, and let boil; And take vinegar and powder of ginger, and cast thereto; And take fair pieces of paindemaine, or else of such tender bread, and cut it in fair morsels, and cast thereto; And then serve it so forth. Substitutions: Vinegar: Like most SCA cooks, I have a wide variety of flavored vinegars that I've made, bought, bartered for or been gifted with. I used a home-made basil and rosemary flavored vinegar for this recipe. White vinegar is stored with the other cleaning supplies. Saffron: Saffron is the stamen of the crocus flower. It must be hand picked and it takes, literally, a quarter of a million crocuses to make one pound of saffron. It is the most expensive spice in the world and is literally worth more than its weight in gold. It has a delicate flavor which is overpowered when mixed with other herbs and spices. I used tumeric instead of saffron Paindemaine: Paindemaine is a soft crust bread. Think 'fondue bread' and you've pretty much got it. I used half a round loaf of a soft crust French bread. I delibrately made this recipe so that smaller quantities of it could be made, all ingredient amounts can be divided evenly by three. If you're making different quantities than listed here, use about two slices of white bread for each pound of peas. Redaction: 3 lbs frozen peas 3 cups water 3 large onions 3 Tablespoons parsley flakes 1-1/2 teaspoons powdered cinnamon 3/4 teaspoon ground black pepper 3 Tablespoons vinegar 3/4 teaspoon ginger 3/4 teaspoon tumeric 3/4 teaspoon salt 1/2 loaf French bread Bring three cups of water to boil. Add three pounds of frozen peas. Bring back to a boil and boil for about 45 minutes. Drain the peas and keep the liquid. Mash the peas. Dice three large onions. Put the peas back on the heat, add half the liquid, onions, parsley, cinnamon, pepper, vinegar, ginger tumeric and salt. Bring to a boil for fifteen minutes, or until the onions are cooked. The leftover pea juice is good for you, drink it. :D Tear half a loaf of french bread into small pieces and add it to the mixture. Heat briefly, then serve. For a smaller quantity, use one-third the amount of all the listed ingredients.