Peas of Almayn104

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 8 oz/225 g dried peas
  • ¼ pt/150


Soak the peas overnight, then simmer for about 1 hour until they begin to burst, then drain, plunge into cold water and rub or rinse off the hulls.

Stir the rice flour and saffron into the almond milk. Add to the peas, with sufficient water to just cover them, and stir and simmer until the rice flour is cooked out and the peas are tender. Add salt