Cookery Through the Ages
Recipes from the Medieval to the Victorian ages.

 

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Pease (Pea) Porridge

 

Put a quart of green pease, a bundle of dried mint, and a little salt into a quart of water.

Let them boil until the pease are quite tender, then put in some beaten pepper, a piece of butter as big as a walnut, rolled in flour, stir it all together, and let it boil for a few minutes.

Add two quarts of milk, let it boil a quarter of an hour longer, take out the mint, and serve it up.

 

 

 

 

 

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Please also visit Old London Maps on the web as many of the maps
and views available there have plans and depictions of gardens from
the medieval period through to the late nineteenth century.

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