Recipes d'Amour: Ye Olde Green Em'rald Pea Pottage Parure

Original Adin Recipe from the Middle Ages!

For those familiar with the Adin Weekly Herald, it is no surprise that we are also deeply interested in cooking. It is not even a bold statement to say that there is such a thing as "La Cuisine d'Adin". During our perusal of some antique cooking books from the Middle Ages, we discovered some original Adin old-school recipes. We thought it only fair to share one with you. Enjoy!

Ye Olde Green Em'rald Pea Pottage Parure

Ye preparation time: The time of milking three fully loaded goats
Ye portions: Two pints clean water of meremen teardroplets
12 oz green peas of nightly pick
6 oz onions cut finely by maidenchild
One handbreadth oil of whale's lard
One half handbreadth saffron powder, covered in 8 handbreadths water
Two handbreadths light brown sugar from over the dunes
One half handbreadth salt from the deepest seas
One emerald parure of Adin antique jewellery (for example, the parure as pictured)

Ye processeth:

1. Prepare the peas. Take peas and boil them fast, covering them until they burst. Then, take them up and strain them through a cloth.
2. Take onions and mince them, and boil them in the same broth with oil. Add sugar, salt, and saffron. Boil them well thereafter, and serve them forth with an emerald parure.

Remember, in our snug Middle Ages, the thicker a purée was, the better its quality was thought to be. So, do not be too sparing on the amount of gems and jewels you add.

Nothing better to warm you on winter days: enjoy! For more information, please click the picture and find the full explanation on the descriptive page of these fine jewels.

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Click here to see more from this antique gold parure (brooch, bracelet and earrings).‍