Pea - Pisum sativum

Medieval recipes

Puree of peas


1 litre of stock
700g green peas- fresh (or frozen- not an option available in medieval times!)
1 large onion, chopped
2 tablespoons light soft brown sugar
salt to taste


Bring the stock to the boil.
Add the chopped onions and peas and cook gently until the peas are soft.
Puree the cooked mixture (using a modern electric blender makes this easier!).
Season before serving.

In medieval times the thicker the puree, the better its quality was thought to be.

Pease pudding


500g green or yellow dried split peas soaked overnight.
50g butter.
1 tablespoon each of chopped parsley, mint and marjoram.
Salt and pepper to taste.


Soak the peas for 8-12 hours.
Drain and rinse the peas. Place in a saucepan, with fresh water to cover them.
Bring to the boil and cover with a lid. Skim off any scum that rises to the surface.
Simmer for an hour until the peas are tender, checking regularly and adding more water if necessary.
Strain the peas and add the chopped herbs and butter.

In medieval times wealthy people would flavour their pease pottage with expensive spices such as cinnamon, saffron and nutmeg.