Bemisch erbis zú machen
Nim 3 lot erbis, seuds trucken, das sý nit zú nasß send, vnnd stoß woll jm morser, das sý fein miessig werden, thú gúten wein daran/ thú jmber, rerlen, pariskerner vnnd zucker, gib es kalt, beses mit zúcker, jst ain gút herrenessen. Das Kuchbuch der Sabina Welserin
149 To make Bohemian peas
Take one and a half ounces of peas, cook them until dry, so that they are not too wet, and pound them in a mortar, so that they become a fine mush. Put good wine on them, ginger, cinnamon, cardamom and sugar. Serve it cold, sprinkle it with sugar. It is a good and lordly dish.
The text of the original recipe can be found here.
The translation is by Valoise Armstrong, and can be found here.
Peas were an important crop throughout medieval Europe. They can be fed to animals as well as people, and can also be dried, so they are a food source year round. Dishes such as this, where peas are cooked with expensive ingredients like spices and sugar to create “lordly” dishes, are found throughout medieval Europe.
|500g peas||1/2 tsp ginger|
|125mL white wine||1/2 tsp cinnamon|
|75g sugar||1/4 tsp cardamom|
- Put the peas in a pot with just enough water to cover them, then cook, uncovered, until the water has disappeared. Set them aside to cool.
- Pound the peas to mush in a mortar and pestle or a food processor.
- Grind the spices to powder, and add to the pea mush with the wine and half of the sugar, and mix well.
- Transfer the peas to a serving dish, and sprinkle with the rest of the sugar. Serve cold.
- Cardamom pods are either black or green – you split the pod open to extract the seeds, which are the spice. It has a wonderful scent. I recommend tracking down the pods rather than ready ground cardamom, as it loses its flavour and smell very quickly.
- If possible, track down whole dried ginger which has to be grated before use. This is the way ginger would have been purchased in the medieval period, and it has a far more powerful flavour and scent.