My Lord Lumley's Pease-Porage
From The closet of Sir Kenelm Digby Knight opened, 1910
This recipe makes about a gallon of Pease-porage.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 91. The excerpt below is the record exactly as published.
MY LORD LUMLEY'S PEASE-PORAGE Take two quarts of Pease, and put them into an Ordinary quantity of Water, and when they are almost boiled, take out a pint of the Pease whole, and strain all the rest. A little before you take out the pint of Pease, when they are all boiling together, put in almost an Ounce of Coriander- seed beaten very small, one Onion, some Mint, Parsley, Winter -savoury. Sweet -Marjoram
Cook this with the app: pantry check, scaling, and the assistant.