Take Whyte Pesyn, and hoole hem in the maner as men don Caboges, or blaunche perry; then seethe hem with Almaunde mylke uppe, putte ther-to Sugre y-now, & fryid Oynonys & Oyle, and serve f[orth].
(Notes: The Blaunche Perry recipe from the same manuscript says to Take peas and wash them clean, and then take a good quantity of fine lees of wine, and put it in a pot, and a little water thereto; & when the wine is seething hot, cast the peas thereto, and there let them soak a good while; then take a quantity of woolen cloth, and rub them, and the hulls will away; then take a sieve or a winnowing basket and lay thine peas thereon, and go to the water, and wash them clean away the hulls ...
Cindy Renfrow thinks it's possible that unshelled peas are being boiled in order to remove the pods.)
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