Skip to content

The Stirring Spoon

Medieval Cooking Musings by Patronne Murienne l'aloiere

Menu
  • Home
  • Medieval Recipes
    • Recipes by Category
    • Recipes with Descriptions
    • Recipes by Cat and Tag
  • Medieval Menus
  • Musings
    • Cooking Vivendier 
      • About The Vivendier
  • About
    • Deeds
    • Privacy Policy
    • Testing
  • Privacy Policy
  • Deeds
Menu

Pescodde

Posted on 03/21/202203/24/2022 by Murienne

14th c French fresh pea recipe.

In new peas cooked to be eaten in the pod, you must add bacon on a meat day: and on a fish day, when they are cooked, you separate the liquid and add underneath melted salt butter, and then shake it. – Le Menagier de Paris 

My Version

I could not get a hold of enough peapods for this dish so I used small sweet peas instead.

The peas are cooked in water and drained. Bacon cooked and crumbled is added to the peas along with a little bit of the bacon drippings or melted salted butter.

Sources

 Power, Eileen. The Goodman of Paris (Le Menagier de Paris). A Treatise on Moral and Domestic Economy by A Citizen of Paris (c. 1395).New York: Harcourt, Brace and Company, 1928.

  • Articles
  • Cooking Vivendier
  • Menus
  • Rec-Beverages
  • Rec-Breads
  • Rec-Dairy, Cheese and Eggs
  • Rec-Desserts
  • Rec-Fruits
  • Rec-Grains & Pastas
  • Rec-Meats
  • Rec-Meats-Beef
  • Rec-Meats-Chicken and other Fowl
  • Rec-Meats-Game
  • Rec-Meats-Pork
  • Rec-Nuts
  • Rec-Other
  • Rec-Salads
  • Rec-Sauces
  • Rec-Vegetables
  • recipes
  • Uncategorized

10th Century 14th Century 16th Century almond milk apple Brouet cheese chicken chicken broth chicken stock cinnamon cloves cumin Dessert eggs feature German ginger grains of paradise liver long pepper Meat Middle Eastern parmesan cheese parsley sauce pasta pear peas Pork pork tenderloin Recipe Recipes red wine saffron Sauce spices The Vivendier toast vergus verjuice verjus Welserin white bread white wine White wine vinegar

© 2023 The Stirring Spoon | Powered by Superbs Personal Blog theme