Lord Craven'S To Make Pease Porridge

This recipe comes from Lady Craven’s handwritten receipt book, created in the early 18th century at Coombe Abbey, England. The book reflects the social and culinary life of the landed gentry, where dishes were both hearty and elaborate, often attributed to prominent household members or well-connected peers. Pease porridge was a staple dish, nourishing and economical, common in both aristocratic and rustic kitchens. In this version attributed to Lord Craven, the addition of fresh herbs, butter, and sippets transforms a simple staple into a refined and flavorful dish, embodying the tastes of its time. The presence of ingredients like sorrel and spearmint demonstrates both kitchen garden knowledge and a penchant for bright, aromatic flavors in English cookery of the era.

Back in 1702, this recipe would have been prepared over an open hearth or a wood-fired iron stove, using large earthenware or iron pots for boiling. Peas were cooked slowly, often with little supervision. A 'haire seace'—a sieve made from fine hair—was used to separate the pea puree from the hulls. Chopping was done with a large kitchen knife, and stirring with sturdy wooden spoons. Serving was in large shallow dishes, with toasted or fried bread (sippets) and, for those who could afford it, garnished with boiled greens from the kitchen garden. Bacon was simmered in the broth, providing both flavor and protein.