Young Peas Royal100

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

Make up the previous recipe, using half game stock and half almond milk for the stock, and parsley and mint for the herbs. When ready, stir in 2tbs sugar or honey with 1tsp salt and a beaten egg yolk. Remove from the heat, pour into a dish, and sprinkle with a little sugar.