Andere Grütt Erbes Zu Kochenn
"Nim Erbes die gebalgt sein. seude sie garh schonn. Nimbt garh schwartz, nimbt geschmalzenns undt gewribenn semel. So thue zucker undt Malmesier daran. So du es aber mit gelbem saft anrichtest, so nimbt man statt der semel broßat undt so kombt gut undt gesundt. gibs kalt."
English Translation
"Take peas that have been hulled. Boil them thoroughly until done. Take lard, and add grated white bread. Then add sugar and Malmsey wine. But if you prepare it with egg yolk, use toasted bread instead of white bread, and that way it will be good and healthy. Serve it cold."
Note on the Original Text
This recipe is written in the vernacular early modern German, employing phonetic and regionally variant spellings (e.g., 'Erbes' for 'Erbsen', peas). The instructions are elliptical and assume some culinary experience: there are no quantities, temperatures, or timings, and the expected consistency and seasoning are left to the judgment of the cook. Measurements and clarity are filled in by modern interpretation. There is a playful alternation between approaches: either finish it with bread crumbs or with crumbled bread and egg yolk ('gelbem saft' - yellow sauce), letting the cook decide. The dish is meant to be served cold, reflecting a taste for refreshing, starchy sides or small dishes in upper-class Renaissance dining.
Title
Kochbuch (1570)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1570
Publisher
Unknown
Background
A flavorful journey back to the last third of the 16th century in the Oberpfalz region, this cookbook serves up a delightful menu of Renaissance-era recipes and culinary wisdom—perfect for those who wish to feast like nobles of old.
Kindly made available by
Heidelberg, Universitätsbibliothek
This recipe hails from the last third of the 16th century, originating in the region of the Oberpfalz (Upper Palatinate) in present-day Bavaria, Germany. During this period, cookbooks began to appear more widely, recording both the techniques and styles favored at aristocratic and bourgeois tables. Such pea-based dishes emerged as nutritious, filling, and relatively affordable fare that bridged the gap between peasant and elite cooking, with the addition of luxury ingredients like sugar and Malmsey wine elevating the humble pea into an elegant dish. Sweet and savory flavor combinations were highly fashionable at the time.
The original dish would have been prepared over an open fire or hearth, using a cast-iron or copper pot to simmer the peas. Grinding the bread would have been done with a mortar and pestle or by rubbing dry bread through a sieve. Lard or clarified butter would be melted in a sturdy frying pan or shallow skillet. Mixing was likely done with sturdy wooden spoons, and the finished dish could be cooled in large earthenware bowls.
Prep Time
10 mins
Cook Time
1 hr
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 9 oz peeled dry peas (yellow split peas recommended)
- 1.5 oz lard or clarified butter (or unsalted butter as substitute)
- 2 oz fine white bread crumbs (or crumbled white bread for a coarser version)
- 1 tablespoon (about 0.4 oz) sugar
- 2 tablespoons (1 fl oz) Malmsey (Malvasia) sweet wine (or other sweet dessert wine)
- 2 egg yolks (optional, for 'gelbem saft' variation)
- Water, as needed for boiling peas
Instructions
- Begin by soaking 9 oz of peeled dry peas (yellow split peas can be used as a modern substitute) overnight.
- Drain, then simmer in water until they are soft, about 45-60 minutes.
- Mash the peas until smooth.
- Meanwhile, heat 1.5 oz of lard or clarified butter in a pan.
- Add 2 oz of finely ground white bread crumbs and fry until lightly golden.
- Stir this mixture into the mashed peas.
- Season the mixture with 1 tablespoon of sugar and add 2 tablespoons (1 fl oz) of sweet Malmsey (Malvasia) wine.
- For a richer version, beat in two egg yolks.
- Alternatively, instead of the bread crumbs, you may use roughly crumbled white bread for a coarser texture.
- Once mixed, let the dish cool to room temperature before serving.
- Serve cold as the original recipe instructs.
Estimated Calories
320 per serving
Cooking Estimates
Soak the split peas overnight, then cook them until soft and mash them. Toast the bread crumbs in fat, then stir with peas, add wine and sugar, and optionally egg yolks. The dish is cooled and served cold. Prep takes about 10 minutes plus soaking overnight, and cooking takes about 1 hour. This recipe makes about four servings, each with about 320 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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