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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.


(Serves 4 to 6)

16th Century Pea Pottage Mix

  • 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.

  • 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.

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