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Green Peas to serve with meat

Course Side Dish
Cuisine Historical cooking, Medieval
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 700 grams frozen peas
  • 200 milliliters beef stock
  • A bunch of flat-leaf parsley
  • 3 pinces of fresh mint
  • 6 leaves of sage
  • a bit of fresh hyssop (or 0,5 tsp dried)
  • a bit of fresh savory (or 0,5 tsp dried)
  • 1,5 slices plain white bread for fresh bread crumbs


  1. Defrost the peas, if you are using frozen ones, like I did.
  2. Cook the peas in a bit of stock.
  3. Bend the bread to make breadcrumbs - remember to remove the crust.
  4. Take 100 ml of peas and blend them with the stock and herbs.
  5. Heat the pea source and let it thicken a bit.
  6. Mix it with with the cooked peas and heat them if needed.

Recipe Notes

Source: Pleyn Delit 1400's