Total time: 3 hours, 15 minutes | Serves 10 to 12
Note: This is adapted from a recipe "For white peas pottage" from Thomas Dawson's "Good Huswifes Juwell" (1596), which asks the reader to "Take a quart of white Pease or more, and seethe them in fair Water, close, until they do cast all their husks, the which cast away as long as any will come up to the top. And when they be gone; then put into the Pease two dishes of Butter, and a little Vergious, with Pepper and Salt, & a little fine powder of March. And so let it stand till you will occupy it, and serve it upon sops. You may see the Porpoise and Seal in your pease, serving it forth two pieces in a dish.".
- 5 cups water
- 1 (1-pound) bag yellow split peas (2 1/3 cups)
- 1 cup (2 sticks) butter, cut into pieces
- 3 tablespoons verjuice
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon ground celery seed or to taste
- 6 slices white sandwich bread
Step 1Bring the water to boil in a large saucepan. Add the split peas and return to a boil. Lower the heat and simmer, covered, until the peas have become a puree, about 2 to 3 hours. Remove the lid from time to time and stir. Add more water if necessary to prevent scorching.
Step 2When the peas are done, stir in the butter 1 tablespoon at a time. Stir in the verjuice (or lemon juice), salt, pepper and ground celery seed.
Step 3Toast the bread and cut off the crusts. Cut into triangles. Spoon the peas over the toast points and serve hot.
370 calories; 14 grams protein; 38 grams carbohydrates; 0 fiber; 19 grams fat; 12 grams saturated fat; 50 mg. cholesterol; 313 mg. sodium.