New Peas for a Fish Day
PERIOD: France, 14th century | SOURCE: Le Ménagier de Paris | CLASS: Authentic
DESCRIPTION: A dish of peas cooked in milk & ginger
ORIGINAL RECEIPT FROM:
As to new peas, sometimes they be cooked with sewe of meat and brayed parsley to make a green pottage and that is for a meat day; and on a fish day, they be cooked in milk with ginger and saffron therein.
- Power, Eileen. The Goodman of Paris (Le Ménagier de Paris). A Treatise on Moral and Domestic Economy by A Citizen of Paris (c. 1395). New York: Harcourt, Brace and Company, 1928.
My thanks to Cindy Renfrow & Nanna Rögnvaldardóttir for information from Le Ménagier de Paris. For Cindy's online Ménagier, see: Le Ménagier de Paris.
A Boke of Gode CookeryA Boke of Gode Cookery Recipes
New Peas for a Fish Day © 2000 James L. Matterer
Boke of Gode Cookery Recipes
ALL GODE COOKERY RECIPES
Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence