Bohemian Peas

#149
Source: Das Kochbuch der Sabrina Welserin,
Original:  To make Boheimian  peas
Translated by Alia Atlas
Reacted by Jules Hojnowski


Take 3 lots peas.  Cook dry [in a little water], so that they don't
become too wet, and pound them well in a mortar, so that they become
pureed.  Put good wine therein.  Put ginger, cinnamon, cardamon, and
sugar.  Serve it cold, strewn with sugar.  It is a good lord's dish.

1 can pea soup
1 TBP white wine
1 tsp. ginger
1 tsp. cinnamon
1 tsp. cardamon
1 TBP sugar

Directions:
Rather than mash up the peas, I took a can of pea soup and 
mixed the wine, and spices and sugar together and put 
in a serving dish.
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