Medieval Recipe Day: Let's Make a Cretone of New Peas!

What's a cretone, you ask? This is.

Take some new peas. (Baby peas, perhaps? I think the point is that they're sweet, small, and not yet too starchy.) 

Fritters. Not fried pea fritters, but still-

Cook them into mush. Drain the mush. And then - I love this part - fry it in lard.  I think we're talking the medieval equivalent of refried beans...or, it's a fritter!

Next, boil some milk for just a moment, and soak the bread in the milk. The original recipe specifies cow's milk, which tells us that things like goat milk and almond milk were a lot more popular then. I suspect that the "bread" that's mentioned is the fried-pea mush, which isn't mentioned by name again.

Now that that's done, here's the sizzle: Crush up ginger and saffron, steep them in the milk, and boil. Cook chickens in water, quarter them, fry them, and add them to the milk to boil. Then put it all to "the back of the fire" and thread in egg yolks.

Now, the most important bit:

If you actually try this at home, let me know how it turns out.

BTW - As is usually the case, this medieval recipe is brought to you by "Le Viandier" of Taillevent.