[Sca-cooks] TI Article

Daniel Myers edoard at medievalcookery.com
Mon Jul 16 20:47:30 PDT 2007

On Jul 16, 2007, at 6:12 PM, Barbara Benson wrote:

> Greetings,
> I was wondering if anyone had received and read their TI yet.
> If so, does anyone have any thoughts on the article about peas?

On the whole I thought it was ok.  It mostly seemed to be a light  
history and "how to" piece.  I personally would have been more  
interested in something on how peas were cooked and served in period  
in different regions.

I also would have liked more reliance on primary sources.  I don't  
have it in front of me, but I think the closest they had to a primary  
source was "A Medieval Home Companion", which consists of translated  
excerpts from Menagier.

On the flip side, it did make me want to add a few pea plants to the  
collection in my cubicle at work.  I have actual sunlight and am  
currently growing a dwarf lemon, cayenne pepper, sage, mint,  
dianthus, banana, and (in the dark corner) lucky bamboo.  Last summer  
I managed to grow several jalapenos and three whole servings of green  
beans in an office environment.

- Doc (cubicle farmer)

460. Take fayre garbagys of chykonys and Rybbys of Venysoun, an salt  
it an skeme it clene, an thanne put hem with brothe yn a-nother  
potte, and lete hem kele, an than caste ther-to safron and salt, an  
thanne serue hem forth in a fayre dysshe.  [The Boke of Swyllyng]

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