Lange Wortys de Pesoun

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Method

Boiled green peas rubbed through a sieve, shredded onions and worts boiled whole before being cut into 3 or 4 pieces, with saffron and