Ingredients
LISA CRAWLEY TSPN00B
3 cup split peas, diced
1 water
1 ham bone or pork knuckle
1 onion, chopped
1 turnip, scraped and diced
1 potato, peeled and diced
2 stalks celery w/ leaves, diced
2 sprigs summer savory or
1 thyme
2 sprigs marjoram
1 tbsp sea kelp, or salt, to taste
1 water to cover
Directions
Rinse and pick over peas. Cover w/ water and leave to soak overnight.
Next morning, drain, add remaining ingred., and bring to boil. Cover
pot, turn down heat, and simmer for about 2 hrs. stirring
occasionally. When peas are tender, remove ham bone or knuckle, cut
meat from bone, and return to pot. Take out herb sprigs. Puree if
desired, reheat, and serve in individual bowls, each topped with a
small pat of butter. Serves 8. Source: Colonial Cookbook, updated as
researched from The Old Farmer's Almanac 1792.
Servings: 8 servings
Pease Porridge Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
It is possible to track the history of meal recipes far back into the distant past, certainly as far as early Egypt, and maybe even further. In practice though, sadly, these old cook books were just basic hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Progressing into Roman times around 25BC a man called Apicius created some scripts detailing recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, entrees and desserts, a very modern way of dining. This early Roman chef tells us how the chefs of Roman times used a good variety of aromatic flavors, including many that are still in use today for example thyme, mint and dill. Later on, we have a couple of recipe books from the fourteenth century : one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian curry that we all know today, but rather recipes for the types of food on the tables of the rich and wealthy people of that period. Later on in the 1400s, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, basil and rosemary. These new culinary innovations created an outbreak in books on cooking, most of which are now in private collections. The introduction of the TV brings us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Pease Porridge recipe.
