1591 Century Pea Pottage Mix

'For Yong Peason'

This Pea Pottage recipe comes from a collection of recipes published in 1591. A ‘pottage’ was basically a thick dish, such as a soup & could include a stew. This is a high status recipe, particularly with the inclusion of saffron. The result is a lightly spiced creamy pea dish. 

Try matching this with our 1596 Stew mix and our Ypocras Spice Mix for wine to create an authentic Tudor meal

Method (serves 4-6): You will also require 350g (12oz) of fresh or frozen peas, and 1 egg yolk. This recipe can also work with tinned peas but fresh are preferable.

1. Thoroughly beat an egg yolk into the mix, then add 275ml (1/2 pint) of  cold water while whisking.
2. Put the mix in a saucepan and bring almost to a boil while stirring. Avoid boiling.
3. Add the peas and heat until cooked.
4. Add extra chunks of fresh bread if you want a thicker pottage.

Ingredients: Dried Skimmed MILK (added Vitamin A and Vitamin D), Breadcrumbs (WHEAT flour, Salt, Yeast, Calcium Carbonate, Iron, Nicotinamide, Thiamin) Parsley, Ginger, Salt, Saffron. 

Allergy advice: For allergens, including cereals containing gluten, see ingredients in BOLD. 

Minimum ingredient weight: 50g