Peas (modern & historical)

Peas with Ginger (modern recipe)

1 lb. fresh peas
4 cups whole milk
1 Tbs. ginger
1/4 tsp. saffron

Slowly heat the milk to the point of simmering. Stir in the ginger and saffron, blending well. Add the peas and continue simmering until they are tender. The peas may then be drained or left in all or some of the broth for serving.

Serves: 6

New Peas for a Fish Day (historical recipe)

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.

Historical source: France, 14th century, from 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.

Source: http://www.godecookery.com/goderec/grec19.htm

Prepared by: Stacey for the December 2002 meeting