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 caste 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. (Two Fifteenth Century)
Take green peas and boil them in a pot, and when they are separating from their skins, draw a good quantity of broth through a strainer into a pot and put it on the fire. And take onions and parsley, and chop them small together, and add them, and take powder of cinnamon and pepper, and add them, and let boil. And take vinegar and ginger powder and add them, and then take saffrom and salt, a little of each, and add. And take fair pieces of sweet bread, or else of other soft bread, and cut it in small pieces, and add it. and then serve it forth.
1 lb peas
2 1/2 c water
2 onions (total about 4 oz)
2 T parsley
1/2 t cinnamon
1/4 t pepper
1 T vinegar
1/4 t ginger
3 threads saffron
3/4 t salt
2 slices bread (about 2 oz)
Simmer peas in water for about 40 minutes. Mash the peas and the broth through a strainer, or puree in a blender. Add chopped onions, parsley, cinnamon, pepper. Boil for ten minutes. Add vinegar and ginger, salt and saffron. Chop up bread, put it in, boil briefly, serve.
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