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Peson of Almayne (German Peas)
Peson of Almayne (German Peas) is a traditional Medieval recipe for a classic accompaniment or vegetarian dish of peas that are boiled until tender and finished by cooking in almond milk with spices that's thickened with rice flour. The full recipe is presented here and I hope you enjoy this classic Medieval version of: German Peas (Peson of Almayne).
prep time
20 minutes
cook time
350 minutes
Total Time:
370 minutes
Serves:
4
Rating: 
Tags : Spice RecipesBean RecipesBritish RecipesEnglish Recipes
Original Recipe
Peson of Almayne
(from A Forme of Cury)
Ꞇ wite peſo · waye ē . eeþ ē a grete wile · ꞇake em +̅ cole ē þoꞅow a cloꞇ · waie ē colꝺe watur tyl þe ulleꝯ go of caſt ē a pot +̅ couꝯ ē þꞇ no bret go ouꞇ +̅ boyle ē ryꝫt wel +̅ caſt þꝯinne goꝺe myle of almasꝯ · +̅ a ꝑꞇye of flo of rys wiþ pouꝺo ꝫ̅ꝫ̅ · afꞅo anꝺ alꞇ ·
Translation
German Peas
Take white peas, wash them and boil them a long time. Take them and strain through a cloth. Wash them in cold water until the hulls slip off. Place in a pan and cover tightly so that no steam may escape and boil them thoroughly. And add to this good almond milk and a quantity of rice flour with powdered ginger, saffron and salt.
Modern Redaction
Ingredients:
250g dried white peas
250ml good
Almond milk
4 tbsp rice flour
1 tsp ground
ginger
generous pinch of
saffron, crumbled
salt, to taste
Method:
Place the peas in a bowl, cover with water and set aside to soak for 2 hours. After this time, drain the peas, place in a pan, cover with water and bring to a boil.
Continue to boil for about 2 hours, or until the peas begin to tenderize. Turn into a sieve and drain. Allow to cool until they can be handled then wash in cold water and allow the hulls to slip off.
Turn into a pan, just cover with water then bring to a boil. Reduce to a simmer, cover with a tight-fitting lid and cook for about 90 minutes more, or until the peas begin to break down. Mix the rice flour with a little of the rice flour to form a smooth paste.
Add the remaining almond milk to peas along with the saffron and ginger then work in the rice flour paste. Continue cooking until the mixture begins to thicken (about 20 minutes) then season with salt to taste and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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