Pease Pottage Food

PEASE POTTAGE

Pease Pottage image

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

Ingredients

1 1/2 cups whole peas, rinsed and picked over
8 cups water (plus additional water for soaking peas)
4 ounces thick sliced bacon, coarsely chopped

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

PEASE PUDDING

Pease pudding image

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

Ingredients

500g yellow split peas
2 tbsp olive oil
1 onion , finely chopped
1 carrot , chopped
1 bay leaf
1 thyme sprig
1 tbsp malt vinegar
30g butter

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

ITALIAN PEA POTTAGE

Italian Pea Pottage image

Provided by Francine Segan

Categories Soup/Stew Duck Onion Bacon Pea Fall Parsley Simmer

Yield Serves 8 to 10

Number Of Ingredients 9

Ingredients

2 slices thick-cut smoked bacon
1 large red onion, diced
1 quart stock
1 pound dried green split peas, rinsed
1/2 teaspoon freshly milled black pepper
1 tablespoon salt
1 tablespoon crushed aniseed
1 cup finely chopped flat-leaf parsley
1 cup shredded smoked duck breast

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.

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