Thomas Dawson’s The Good Huswifes Jewell, 1596.

’To make a close Tart of Greene Pease. Take half a peck of green peas, shell them and seethe them, and cast them into a colander. Let the water go from them, then put them into the tart whole. Season them with pepper, saffron and salt, and a dish of sweet butter. Close and bake almost one hour, then draw out. Add a little verjuice, shake and set into the oven again, and so serve it.’ 

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