Merryell Williams' Book of Recipes
Peniarth MS 513D
This is a volume of cooking and medicinal recipes which were collected by Merryell Williams of the Ystumcolwyn Estate, Montgomeryshire, towards the end of the 17th century and the beginning of the 18th century. The manuscript is in English. Within its covers we are given a glimpse of the types of meals created in the kitchens of mid Wales' nobility during this period.
Images of the original manuscript are freely available on the National Library of Wales website.
I have done my best to provide an accurate, but readable transcription. Common abbreviations have been expanded, letters like thorn and yogh have been replaced with their modern equivalents, and some minor punctuation has been added.
Copyright © 2022 by Daniel Myers, MedievalCookery.com
[9] Green Pease Pottage. Take 3 quarts of Green Pease, boyle 3 pints of them, & afterwards stamp them in a Morter, & put a quart of the broath they were boyled into the pease & stir them altogether & strain or press as the substanse of the pease may all goe through & leave only the hulls, so the Broath will goe thick. Then season it, puting it over the fire, with a pint of Renish Wine, & beaten Cloves & Mace & Nutmegs & 3 Anchovis. Then boyle some forstmeat balls in it & put some Crust of Manchet in it being well dryed, & fry into it Chibbles, Parsley, & Spinage, and the head of a hundred of Sparagrasse being boyled. You may put some Stronge broath in it & sweet breeds of veale, roast al Couple of Chickents, lay them in the Middle of the Dish. When you serve it up boyle a pint of Pease Green. Garnish the dishe with cut Oranges. You need not hacke the sweet herbs. Pinch the leaves of them & put them in a litle before you serve it up that they may be green. [note: Ant Morris]
Another very confused recipe for pea pottage, this one having asparagus and sweetbreads. I don't have anything new to add at this point over the notes in the previous peas pottage recipe, but I may come back to it later.
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