PEASE POTTAGE
The use of Pease ...being dry they serve to boil into a kinde of broth or pottage, wherein many doe put Tyme, Mints, Savoury, or some other such hot herbs, to give it the better rellish, and is much used in Towne and Country in the Lent time, especially of the poorer sort of people. It is much used likewise at Sea for those of them that goe long voyages, and is for change, because it is fresh, a welcome diet to most persons therein. John Parkinson, Paradisi in Sole, Paradisus Terrestris (London, 1629) Facsimile reprint as A Garden of Pleasant Flowers. New York: Dover, 1976, p. 524 Pease Pottage was one of the most common dishes eaten at sea in the 1600s, using the shipboard staples of dried peas and salted meat. This simple dish, with perhaps a few herbs added was also frequently eaten by landsmen in the winter and spring. Many generations of New Englanders have grown up this dish by its modern name -- pea soup.
Provided by Charlotte J
Categories Pork
Time 2h15m
Yield 4 Generously serves four hungry sailors
Number Of Ingredients 3
Steps:
- Place peas in a bowl and add water to cover by 3 inches.
- Leave overnight for cooking in the morning or soak all day to cook for dinner.
- Drain peas and discard water.
- Place peas and bacon in a large pot and add 8 cups fresh water.
- Bring to a boil over high heat, then turn heat down to gently simmer for 2 hours or until peas are soft and easily mashed.
- Add water if necessary to keep from burning.
- Serve with pilot crackers (the modern equivalent of ship's biscuit) and beer for a true shipboard meal.
Nutrition Facts : Calories 180.2, Fat 12.9, SaturatedFat 4.3, Cholesterol 19.3, Sodium 252.2, Carbohydrate 9.6, Fiber 3.3, Sugar 3.6, Protein 6.5
ITALIAN PEA POTTAGE
Steps:
- Cook the bacon in a large saucepan over medium heat for 7 to 10 minutes, or until crisp. Remove the bacon from the pan, cut into small pieces, and set aside. Add the onion to the pan and cook for 10 minutes, or until golden brown. Add the stock, peas, bacon pieces, and 2 cups of water, and simmer for 1 hour, skimming away any impurities that rise to the top. Add the pepper, salt, and aniseed and simmer for 15 minutes. Remove from the heat, stir in the parsley and duck, and serve immediately.
- Original recipe from The Accomplisht Cook, 1660:
- Boil green pease with some strong broth, and interlarded bacon cut into slices; the pease being boiled, put to them some chopped parsley, pepper, anniseed, and strain some of the pease to thicken the broth; give it a walm [warm it] and serve it on sippets, with boiled chickens, pigeons, kids, or lambs-heads, mutton, duck, mallard, or any poultry. Sometimes for variety you may thicken the broth with eggs.
PEASE PORRIDGE
Provided by Nancy Harmon Jenkins
Categories soups and stews, side dish
Time 2h30m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- Place peas in a bowl and cover with water to a depth of 2 inches above the peas. Set aside to steep six hours or overnight. Drain peas and place in a soup kettle.
- Add bacon, carrots, onions and turnips and stir to mix well. Cover with water to a depth of 1 inch above the mixture. Add sage.
- Place over medium-low heat and bring to a boil. Reduce heat until soup is barely simmering, cover and simmer 2 to 3 hours or until peas lose their shape and start to become creamy. Add a little boiling water from time to time if necessary. You should have a thick soup, but not what we think of today as porridge.
- When soup is done, remove bacon chunks. Saute bacon in butter until brown on all sides.
- Add salt and pepper. Soup may be put through a sieve and cream may be added if desired to make it a bit richer.
- Serve garnished with the fried bacon chunks, sippets (triangles of thin crustless bread lightly fried in butter or bacon fat) and a little minced mint.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 254 milligrams, Sugar 5 grams, TransFat 0 grams
PEASE PUDDING
Serve this comforting side dish with cooked meats, such as ham. Traditionally, this classic British dish is simply made using yellow split peas, water and spices
Provided by Esther Clark
Categories Side dish
Time 2h55m
Number Of Ingredients 8
Steps:
- Tip the peas into a bowl, cover with cold water and leave to soak overnight.
- Heat the oil in a medium saucepan. Add the onion and carrot and fry over a low heat for 10-15 mins, or until soft and translucent but not brown.
- Drain the peas and tip into the saucepan with the bay leaf and thyme. Cover with about 1 litre cold water, bring to the boil and skim off any foam. Reduce the heat to a simmer and cook, stirring often, for 2 hrs 30 mins, or until the peas are soft, adding more water as needed (you may need to add about 500ml). Remove and discard the bay leaf and thyme. Blitz with a hand blender until smooth, then stir through the vinegar and butter. Season with sea salt and some black pepper, then serve with thick slices of roast ham.
Nutrition Facts : Calories 433 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 1.01 milligram of sodium
BLACK BEAN POTTAGE
After trying many recipes for Frijoles Negros, we've decided that this is by far our favorite! It's more time-consuming than some other recipes, but well worth the effort. Prep time does not include time to soak the beans.
Provided by Wineaux
Categories Black Beans
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Pick over beans, discarding any shriveled ones or foreign particles.
- Wash well and soak overnight in water, covering generously.
- Drain beans, rinse in fresh ater and drain again.
- Place in a large pot 8 cups water.
- Bring to a rapid boil, reduce heat to moderate, cover, and cook for 45 minutes.
- In a skillet, heat 2/3 cup olive oil and saute garlic, 2 onions and chili peppers for 10 minutes, stirring occasionally.
- Add to skillet 1 cup of the boiled beans and mash thoroughly to blend with rest or ingredients in the skillet.
- Add this mixture to the pot of beans.
- Add the salt, pepper, oregano, sugar, bay leaves and cumin.
- Cover and boil for 1 hour on moderate heat.
- Add wine and vinegar.
- Cover and cook over low heat for 1 hour.
- Uncover and cook until sauce thickens to taste.
- Serve in individual bowls, garnishing with 1/2 cup chopped onions.
Nutrition Facts : Calories 424.9, Fat 19.1, SaturatedFat 2.8, Sodium 303, Carbohydrate 49.3, Fiber 11.1, Sugar 10, Protein 13.8
More about "peasepottage recipes"
EASY BRITISH PEASE PUDDING RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 199Category Side DishAuthor Elaine LemmCalories 172 per serving
MEDIEVAL COOKERY - PEASE PUDDING - GUERNSEYDONKEY.COM
From guernseydonkey.com
Cook Time 1 hourServes 2-3Prep Time 20 minutesEstimated Reading Time 2 mins
THE BEST RESTAURANTS IN PEASE POTTAGE - UPDATED MARCH 2022 ...
From tripadvisor.com
#PEASEPOTTAGE HASHTAG ON INSTAGRAM • PHOTOS AND VIDEOS
From instagram.com
YUMMIES FOOD BAR - HOME | FACEBOOK
From facebook.com
ALEXA - BROWSER EXTENSION
From alexa.com
FOOD PRODUCTION SUPERVISOR JOBS IN PEASE POTTAGE - MARCH ...
From uk.talentin.com
PEASE POTTAGE ANYBODY? 17TH CENTURY RECIPES INSPIRE …
From edmontonjournal.com
FOOD - REVIEWS, PHOTOS - BLACK SWAN - TRIPADVISOR
From tripadvisor.in
PEASE POTTAGE | COTTESMORE INDEPENDENT BOARDING PREP SCHOOL
From cottesmoreschool.com
THE PEA PROBLEM IN PET FOOD - PLANET PAWS
From planetpaws.ca
GREAT FOOD - REVIEWS, PHOTOS - BLACK SWAN - TRIPADVISOR
From tripadvisor.in
PEASE POTTAGE :: SHOPPING IN PEASE POTTAGE COMMUNITY FORUM ...
From peasepottage.edefeed.com
PEASE POTTAGE RECIPE BY VEGGIE.LOVER | IFOOD.TV
From ifood.tv
MEDIEVAL POTTAGE STEW - BRAND NEW VEGAN
From brandnewvegan.com
PEASE POTTAGE - SUMMARIZED BY PLEX.PAGE | CONTENT ...
From plex.page
BEAN-POTTAGE - ATARO FOODS BLOG
From blog.atarofoods.com
PEASE POTTAGE SERVICES - MOTORWAY SERVICES, PEASE POTTAGE ...
From motorwayservices.uk
PEASE POTTAGE - PEASE POTTAGE PUBS OR BARS AROUND CRAWLEY
From peasepottage.2day.uk
PEASEPOTTAGE
From stockopedia.com
SHOP - PURE SEAFOOD
From pureseafood.co.uk
BRITISH RESTAURANTS IN PEASE POTTAGE - TRIPADVISOR
From tripadvisor.ca
PEASE POTTAGE SERVICES BEST RECIPES
From cookingtoday.net
TORONTO | GTA ONLINE GROCERY DELIVERY - PEAS & POTATOES
From peasandpotatoes.com
POTTAGE RECIPE: HOW TO MAKE POTTAGE RECIPE | HOMEMADE ...
From recipes.timesofindia.com
220 FOOD AND DRINK IDEAS | FOOD, RECIPES, COOKING RECIPES
From pinterest.ca
THE BEST SANDWICHES IN PEASE POTTAGE - TRIPADVISOR
From tripadvisor.ca
PEASE POTTAGE - BBC WEATHER
From bbc.com
THE BLACK SWAN - PEASE POTTAGE M23 JUNCTION 11
OVERVIEW FOR PEASEPOTTAGE
From reddit.com
PEASE POTTAGE COMMUNITY :: FACEBOOK, CRAIGSLIST FORUM ...
From peasepottage.edefeed.com
PEASE POTTAGE - THE 11 BEST IMAGES, VIDEOS & DISCUSSIONS ...
From discussionsbytopic.com
M&S MARKS AND SPENCER - PEASE POTTAGE - OPENING TIMES ...
From openingtimesin.uk
FOOD | WARRENTON, VA - MANTA.COM
From manta.com
PEASE POTTAGE - REVIEWED RESTAURANTS,CAFES,TAKEAWAYS ...
From peasepottage.2day.uk
PEASE PUDDING - WIKIPEDIA
From en.wikipedia.org
POTTAGE - WIKIPEDIA
From en.wikipedia.org
VISIT US - PURE SEAFOOD
From pureseafood.co.uk
BLACK SWAN | QUALITY VILLAGE PUB IN PEASE POTTAGE, CRAWLEY.
From blackswanpeasepottage.co.uk
You'll also love